Sunday, February 13, 2011

Not As Healthy As I Intended Spinach Artichoke Dip

I had big plans to make a healthy spinach dip using pureed white beans as the creamy base.  When I opened my container of beans from the fridge I found they were no longer at their prime, or edible at all, so I had to rethink the recipe.  This is a pretty basic recipe, and I promise I'll try it with the beans soon, but in the meantime...

Regular Old Spinach Artichoke Dip

1 14oz. can artichoke hearts
1/2 - 1 bag spinach
1 garlic clove
1/4 - 1/2 cup sour cream or plain greek yogurt
2-3 Tablespoons mayo
1/4 teaspoon cayenne pepper
Parmesan cheese, for topping
Paprika, for garnish (optional)

You can make this by hand, but it's much easier in the food processor.

Put artichoke hearts, spinach and grated garlic in the bowl of your food processor.  For dip recipes like this or hummus, I grate the garlic on a microplane so it's a paste.  This prevents anyone from taking a big bite of raw garlic.

Give it just a few pulses, I think I had five.  You don't want to puree it.  

Pour mixture into a separate bowl and add yogurt or sour cream, mayo and cayenne.  Mix well.  Top with grated parmesan cheese and pop into a 375 degree oven for about 30 minutes or until hot and bubbling.

We ate it with celery, red bell pepper, and homemade pita chips. 

For the pita chips, I just sprayed with olive oil (you can use canola, too), and put them in the oven for the last 10 minutes of cooking.  They are topped with a spice mixture my Mother-In-Law makes calls "Home Fry Seasoning."  I'm running low, so I'll try to get the recipe to share.  


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