A new family favorite!!! I based this tasty spinach artichoke dip off a yummy rendition I had while visiting Lunenberg, Nova Scotia. The restaurant there served a light, fluffy, and chilled spinach artichoke dip that we loved (although it tasted like they used mascarpone cheese in lieu (or perhaps in addition to) cream cheese, where I used only cream cheese here. If you have mascarpone about, add in a dollop! I was inspired to recreate something similar because it was just too delicious and perfect on a hot summer (or any time of year) day not to be able to eat regularly. I had to post this recipe, because my mom has big plans to make it again tomorrow. Enjoy!
Spinach Artichoke Dip
Makes enough for two dipping bowls (2-3 cups of dip)
In a large pot with a lid, cook over high heat:
1 package fresh spinach
1/4 - 1/3 cup water
Steam just until spinach has wilted, then remove from heat. Let spinach cool slightly before blending with other ingredients.
In a blender, whip together:
~3/4 cup artichoke hearts, marinated in oil (removed from oil)
1 cup steamed spinach, drained (from above)
4 oz plain cream cheese (or a mix of mascarpone & cream cheese)
1 cup grated pepper jack cheese (monterey jack w/ hot peppers)
1/4 - 1/2 cup heavy/whipping cream (to desired thickness - you can use milk, but I like the texture from the cream)
1/4 - 1/2 tsp salt
3/4 tsp ground pepper
dash cayenne powder
1/4 - 1/2 tsp paprika
2 cloves roasted garlic (OR 1/2 tsp dried garlic powder OR 1 clove fresh garlic)
You can blend this only slightly to keep it chunkier, or you can let it really whip to create a light, fluffy dip reminiscent of the texture of hummus. Personally, I prefer letting it really blend until it's smooth, light, and fluffy.
This spinach-artichoke dip is perfect served with corn tortilla chips or fresh homemade GF naan bread (our favorite!). Enjoy!
Fresh, homemade spinach artichoke dip. The left was whipped until light and smooth, the right is a chunkier version (just not blended as long). Yum!
Spinach Artichoke Dip
Makes enough for two dipping bowls (2-3 cups of dip)
In a large pot with a lid, cook over high heat:
1 package fresh spinach
1/4 - 1/3 cup water
Steam just until spinach has wilted, then remove from heat. Let spinach cool slightly before blending with other ingredients.
In a blender, whip together:
~3/4 cup artichoke hearts, marinated in oil (removed from oil)
1 cup steamed spinach, drained (from above)
4 oz plain cream cheese (or a mix of mascarpone & cream cheese)
1 cup grated pepper jack cheese (monterey jack w/ hot peppers)
1/4 - 1/2 cup heavy/whipping cream (to desired thickness - you can use milk, but I like the texture from the cream)
1/4 - 1/2 tsp salt
3/4 tsp ground pepper
dash cayenne powder
1/4 - 1/2 tsp paprika
2 cloves roasted garlic (OR 1/2 tsp dried garlic powder OR 1 clove fresh garlic)
You can blend this only slightly to keep it chunkier, or you can let it really whip to create a light, fluffy dip reminiscent of the texture of hummus. Personally, I prefer letting it really blend until it's smooth, light, and fluffy.
This spinach-artichoke dip is perfect served with corn tortilla chips or fresh homemade GF naan bread (our favorite!). Enjoy!
No comments:
Post a Comment