since everyone seems to have their own variation, I thought a new thread would be appropriate. if the mods disagree, it will be well placed in the random veggie side dish threads.
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chiver's spinach and artichoke dip
10oz frozen spinach, thawed and wrung dry
1 can artichoke hearts, rinsed, drained and chopped
1/4c butter
2 cloves fresh garlic, minced
1/2 small yellow onion, diced
1/2c fat-free half and half (I like Garelick Farms(MA), regular half 'n half is fine too)
1 pkg cream cheese, softened to room temperature
1/2c shredded mozzarella
crushed red pepper flakes, to taste
1/2c(ish) fresh grated parmesan cheese
2 plum tomatoes, seeded/diced
melt butter on low-med heat.
add garlic and onion, cook until garlic/onion shimmer.
add spinach and artichoke, cook for 1-2 minutes.
add half 'n half and lower heat for a couple minutes.
stir in cream cheese (in small pieces) and mozzarella. cook on med/low until the cheese fully melts.
stir tomatoes into the mixture, add crushed red pepper to taste, and remove from heat.
transfer to a shallow dish or pie plate. top with fresh grated parmesan cheese, and bake in a 350 degree oven until the dish bubbles and the parmesan starts to brown.
serve with pita chips, baguette chunks, and/or a crunchy veggie tray. if you want to prepare in advance of serving, do everything up to popping the tray in the oven. this mix will refrigerate well for a few days before using.
my recipe is loosely based on
this from CD Kitchen. I've never actually followed it to the letter. I will say that I've been known to sit with a bowl of sugar snap peas and the leftovers of this dip, as well as using it as a topping for veggie burgers. I'm told it works well as a beef burger topping, too.
