| Spinach Artichoke Dip | ||||||
| I found this salad online, from The Palace Café in Louisiana. I did some variations. This is a wonderful blending of sweet, hot and tart. | ||||||
| Ingredients: 1 Tblsp olive oil 1 medium onion, diced 4 cloves garlic, pressed 2 15 oz. cans artichoke hearts drained, rinsed and quartered, and squeezed dry 1 box chopped spinach splash of white wine dash of hot pepper flakes 8 oz. fat free cream cheese 1/2 cup grated Parmesan cheese dash hot sauce 1/4 cup fresh basil paprika salt and pepper to taste |
Directions: Heat oil in a skillet, and add the onions and garlic, saute until until soft. Add the drained artichokes and spinach and cover. Reduce heat to low and cook for about five minutes. Halfway through, uncover and throw that splash of white wine and red pepper flakes, salt and pepper to taste. Let the wine evaporate. Transfer mixture to a food processor. Pulse until finely chopped. Add cream cheese, parmesan, basil, hot sauce. Pulse again until combined. Pour into a casserole dish. Sprinkle with extra parm and paprika. Bake for about 15-20 minutes at 350º, or until warm and edges slightly browned. Serve warm with corn chips or crackers. |
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