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Archive for the ‘Artichokes’ Category

I had been eyeing spinach dips for a while, and finally had a good excuse to whip up a batch on mother’s day. Artichokes can only add deliciousness to food, so when I came across this recipe in Julie van Rosendaal’s Grazing, I knew I had to give it a try. The resulting dip was flavourful and smooth, perfect served warm over crackers. It also made for delicious leftovers the next day, which only seem to have intensified the flavours.

If I were to do it again, I might use cheddar on top and sprinkle it on top just for the last 10 minutes – it would be just a little sharper in flavour and softer in texture for the top. But overall, a winning dip.

Spinach & Artichoke Dip
Serves 8

Ingredients
1 small onion, finely chopped
2 cloves garlic, crushed
1-10 ounce package frozen chopped spinach, thawed with excess moisture squeezed out
1-14 ounce can artichoke hearts, drained and chopped, reserving the liquid
1-8 ounce package light cream cheese, cubed
1/2 cup milk
1 cup low fat sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 cup shredded part skim mozzarella cheese

Directions
Preheat the oven to 350 degrees. Saute the onions and garlic in about 2 tablespoons of the artichoke heart liquid until translucent. Add the spinach and saute until all the liquid has evaporated.

Reduce the heat to low and stir in the artichokes, cream cheese and milk. Cook, stirring constantly, until the cheese melts. Stir in the sour cream, Parmesan cheese, salt and pepper and cook until heated through.

Transfer the spinach mixture to a baking dish. Sprinkle the mozzarella on top. Bake for about 30 minutes, until golden and bubbly. Delicious serve with crackers, tortilla chips, or vegetables!

– Catherine

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