SPINACH ARTICHOKE DIP #VEGAN #HEALTHYFOOD
As a rule, we'll request Spinach Artichoke Dip off the tidbit menu when we go out to supper at an eatery.
I'll admit that it's typically me who recommends we request it—there is something about a hot, hot and gooey plunge that calls to me each time I spot it on the menu. What's more, when that plunge likewise happens to be stacked up with artichokes and spinach—I must have it!
A couple of ends of the week prior, while on a family ski outing to Sunday River in Newry, Maine, we had supper at the Matterhorn Ski Bar—a fun après ski café that is constantly pressed with local people and visitors from away.
I adore the Spinach Artichoke Dip that they serve at the Matterhorn. It's light and smooth with pieces of artichokes and cleaved spinach in each nibble, and the gooey sauce has the ideal measure of tartness to counterbalance the wealth of the cheddar. Subsequent to eating up our plunge, I asked Jack, "For what reason haven't we made our very own Spinach Artichoke Dip formula for the blog?" And Jack concurred, it was long past due.
INGREDIENTS :
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- Pinch red pepper flakes
- ½ pound fresh baby spinach
- 8 ounces softened cream cheese
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon Worcestershire sauce
- 1 ½ cups grated Parmesan cheese, divided
- ½ cup grated Romano cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 2 cups drained marinated artichokes, coarsely chopped
- 4 ounces shredded Fontina cheese, divided (*see Notes below)
- 1 package pita bread
INSTRUCTIONS :
- Preheat oven to 350 degrees F.
- In a large saute pan over medium low heat, add oil, garlic and pepper flakes and slowly saute for about five minutes or just until the garlic starts to brown.
- Add dry fresh spinach, toss around and cook for another five minutes over medium heat until wilted and cooked. Remove to your cutting board and coarsely chop.
- In a large bowl place cream cheese, sour cream, mayonnaise, Worcestershire sauce, 1 ¼ cups Parmesan, Romano, salt, pepper and lemon juice. Stir to combine.
- Fold in the cooked spinach, artichokes and 2 ounces of the Fontina cheese and scrape into a baking dish that is 8 X 8 X 2 inches.
- Sprinkle on the remaining ¼ cup of Parmesan and 2 ounces of shredded Fontina cheese and bake uncovered for 30-35 minutes or until hot and bubbly and slightly browned on top. (If you use a 9 X 9 inch pan, the baking time may be closer to 20-25 minutes).
- While the mixture is baking, heat a grill pan on high and once hot, place one whole pita round on at a time and weigh down with a heavy pan such as a cast iron pan. Cook for a minute or two on one side, flip and cook again on the other side. Remove to a cutting board and cut into eight wedges and serve on the side of the dip.
For more detail : http://bit.ly/2K8TYLL
