The Le Pigeon Spinach, Artichoke And Foie Gras Dip

Name: The Le Pigeon Spinach, Artichoke And Foie Gras Dip To End All Football Dips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 yellow onions, diced; 5 cloves garlic, sliced; 2 pounds spinach; 1 (3-pound) can cooked artichoke hearts, drained; Kosher salt and freshly ground black pepper; 1 1/4 cups sour cream; 1/2 cup aioli; 2 cups grated Parmesan; 1 pound foie gras cubes; 1/2 teaspoon Tabasco; zest of 1 lemon

Servings: persons

3 tablespoons unsalted butter
2 yellow onions, diced
5 cloves garlic, sliced
2 pounds spinach
1 (3-pound) can cooked artichoke hearts, drained
Kosher salt and freshly ground black pepper
1 1/4 cups sour cream
1/2 cup aioli
2 cups grated Parmesan
1 pound foie gras cubes
1/2 teaspoon Tabasco
zest of 1 lemon

1
In a large pot over medium heat, melt the butter.
2
Add the onions and garlic and saute for 4 minutes.
3
Add the spinach (in batches if necessary, adding more as the spinach cooks down) and cook until the leaves are wilted, 2 to 3 minutes.
4
Add the artichoke hearts and cook until any excess liquid is evaporated, 6 to 7 minutes more.
5
Remove the pot from the heat and season the spinach with salt and pepper.
6
Stir in the sour cream, aioli, Parmesan, foie gras cubes, Tabasco and lemon zest.
7
Transfer to a food processor and puree until you have a nice dip consistency.
8
Adjust the seasoning and serve warm.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 yellow onions, diced, 5 cloves garlic, sliced, 2 pounds spinach, and more.

Yes, The Le Pigeon Spinach, Artichoke And Foie Gras Dip To End All Football Dips falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Le Pigeon Spinach, Artichoke And Foie Gras Dip To End All Football Dips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions