Spinach Artichoke Dip That OwnsFrom chefmal 7 years ago
- 1 10 oz bag baby spinach, or, I used regular spinach. shopping list
- 1 cup packed fresh basil shopping list
- 3/4 cup canned cannellini beans, drained and rinsed shopping list
- 6 oz Neufchatel cream cheese shopping list
- 1 to 3 cloves garlic, smashed shopping list
- 1/2 cup low-sodium chicken broth shopping list
- 1 14 oz can artichoke hearts, drained, squeezed dry and finely chopped shopping list
- 1/4 cup Grated parmesan cheese shopping list
- 3/4 cup cup shredded low-fat mozzarella cheese shopping list
- Pinch of cayenne pepper shopping list
- 2 or 3 dashes worcestershire sauce shopping list
- kosher salt and freshly ground pepper to taste (I never understood using low-sodium broth when you're just going to add salt anyway) shopping list
- cooking spray shopping list
- Optional: Baked chips for serving (See below) shopping list
How to make it
- Preheat the oven to 450F.
- Bring a pot of salted water to a boil and prepare a bowl of ice water.
- Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.
- Remove with a slotted spoon and immediately plunge into the ice water.
- Drain, squeeze dry and roughly chop.
- Using a blender or a food processor, chop, then puree the beans, cream cheese, garlic and chicken broth until smooth, scraping the sides with a rubber spatula as needed. (Note, I also added a handful of chopped fresh parsley, cos I felt like it)
- Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan, 1/2 cup mozzarella.
- Add the cayenne, worcstershire sauce, salt and pepper.
- Mist a deep, 1 quart casserole dish with cooking spray which, I'll be honest, isn't going to help much. But not using it makes things worse.
- Spread the dip mixture into the dish and top with the remaining 1/4 cup of mozzarella. I put some basil on top of this to add color, but you don't have to.
- Bake until golden and bubbly, 20-25 minutes.
- Serve warm with THESE! I made the corn chips which were cool but they had four possibilities. Check these out:
- 1) Sweet Potato Chips: Thinly slice sweet potatoes (ideally with a mandoline) Toss with rosemary and salt, then bake on an oiled baking sheet at 275F until crisp, 25 minutes.
- 2) Corn Chips: Brush white corn tortillas with olive oil and cut into wedges. Season with salt and chili powder and bake at 350 until golden, 12 minutes. (Notes: you'll have to turn them over, but you can make them ahead of time because they don't get soggy)
- 3) Pita Chips: Split open pita pockets, then cut into wedges. Mist with cooking spray, sprinkle with paprika, cumin and salt, and bake at 400F for 10 minutes.
- 4) Mushroom Chips: Toss Shitake mushroom caps with a little olive oil, bake in a single layer at 275F until dry and crisp, 1 hour and 15 minutes.
- Wow, what? An hour and 15 minutes? Screw that noise, I don't think anybody likes shitake mushrooms THAT much.
The Cookchefmal Bronx, NY
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