Tuesday, March 26, 2013

Spinach and artichoke dip

Most of the times when we go out to eat in a local restaurant or diner we would scan through the menu for a long time and end up ordering spinach artichoke dip. This cheesy dip may make u feel guilty at first sight but who cares after the first bite. Think on the positive side...there's spinach..full of iron, vitamins and minerals..and there's artichoke high in antioxidants...and the cheese contains calcium. So a little bit of fat wont hurt right? (if we promise ourselves an extra workout the next day it could even be better). I wanted to try the recipe but I couldn't find a smaller version of the recipe serving 2-3 adults and I was not sure about the measure of the ingredients to make just a little for me and my husband. As days passed I totally lost the motivation.
Me and my friends get together at one of our homes and do potlucks once in a while. We usually do a theme like Chinese, Indian, tiffin, snacks etc.,. For the recent potluck we just ran out of ideas and we decided to make whatever we liked to do. Usually I take the dessert option for all the potlucks but for this one my friend overtook me and she wanted to make dessert (good thing she did..otherwise we would have missed the awesome dessert she made). I was ramming my head for days together to decide my recipe and suddenly it struck me..why not spinach and artichoke dip? So I made spinach and artichoke dip and vegetable quesadillas for the potluck and I am so glad that my friends liked it. It was so much that I still had some to share with my husband for dinner.

Things you'll need:

Spinach - 10 oz (I used frozen spinach)
Artichoke hearts - 14oz can
Parmesan cheese -  3/4 cup
Cream cheese - 4 oz
Mayonnaise - 3/4 cup
Mozzarella - 1/2 cup
Garlic  - 2 cloves, minced
Salt and pepper - to taste

Yield - 10 to 12 servings

Preheat oven to 350 degrees. Chop the spinach finely. If using frozen spinach, squeeze the water out before chopping. Drain the artichoke hearts and chop them finely.

Mix the spinach and artichoke with other ingredients in a wide oven-proof dish and combine until the cheeses and the veggies are mixed thoroughly.

Bake for 20 to 30 minutes or until you see a brown edging.

Serve with tortilla chips, corn chips or toasted thin bread.

1 comment:

  1. As someone who has tasted it, loved loved loved it!