Friday, February 1, 2013

Baked Artichoke & Spinach Dip

Baked artichoke dip is a standard snack found at all parties or sporting event get togethers. The Superbowl is this weekend and while I won't be watching, I will be enjoying this artichoke spinach dip along with other tasty treats. Of course you can skip baking and serve this cold but baked and served hot right from the oven really heightens each flavor.

Other game day treats Deviled Eggs and Apple Empanadas
One Year Ago Today Butterscotch Sundae with Smoked Almond Praline & Vanilla Ice Cream
Two Years Ago Today Chipotle Tomato Soup with Black Eyed Pea Meatballs

Fresh spinach, creamy white beans, artichoke hearts and toasted garlic are creamed together and baked until hot and ready to be eaten with sesame crackers, vegetables and crusty bread.

Baked Artichoke & Spinach Dip
serves 6+
2 tsp extra virgin olive oil
3 garlic cloves, minced
5oz fresh baby spinach
2-15oz cans great northern beans, drained and rinsed
1-15 oz can artichoke quarters, drained and rinsed
2 tbl nutritional yeast
1/4 tsp red pepper flakes
salt and pepper, to taste
raw vegetables and crackers, to dip

Preheat the oven to 375.
Saute the garlic in olive oil for 30 seconds until fragrant. Add the spinach and cook 2-3 minutes until wilted. Remove from heat.
In a food processor, add the beans and blend until creamy and smooth. Add the artichokes, nutritional yeast and cooked spinach. Season with nutritional yeast, red pepper flakes, salt and pepper. Pulse until combined but not smooth. Taste and season then pour into an 8" baking dish.
Bake for 20 minutes and serve warm.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.