Spinach, Feta, and Artichoke Dip January 30, 2016 18:13
"My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration and tweaked it a bit to lower the fat level (though its hardly low- calorie), and to amp the flavors by building on the ingredient list, adding lemon for brightness, spinach for some color, sour cream and feta for their tang, and the pine nuts for their earthy crunch. I had someone almost kill me for this recipe at New Years." - Oui, Chef—Oui, Chef
Serves 8 to 10
- 16 ounce can of artichoke hearts in water, drained, thinly sliced and patted dry
- 110 ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
- 3/4cup finely grated fresh Parmesan
- 3/4cup mayonnaise
- 3/4cup sour cream
- 1/2cup lightly toasted pine nuts
- 1/2cup crumbled feta cheese
- Zest of 1 lemon
- 1tablespoon freshly squeezed lemon juice
- 1garlic clove, peeled and crushed
- 1teaspoon freshly ground black pepper
- 1/2teaspoon kosher salt
- Place your oven rack in the center position and pre-heat the oven to 425 ?.
- In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the Parmigiano cheese.
- Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of Parmigiano and the crumbled feta.
- Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with H&F Bread Co. crakers.
A light and crisp lavash cracker. Available plain, topped with sea salt, black sesame seed, Asiago, Asiago-Paprika, or Garlic-Rosemary. Our crackers are available in small cut (roughly 2”x2”), large cut (roughly 3.5”x5”) or by the full sheet which can be broken into chards.