Spinach and Artichoke Dip
It has been a while since last writing a blog. Life has been somewhat hectic what with taking an online course on how to tutor students on line and building a new website for my other life, my educational consulting practice. if you want to see what else I do, check out my website at www.yaelswerdlow.org. This is not all that has been happening in my life, my son is getting married. Yes, such excitement and with this comes lots of partying, planning, shopping and all the fun that goes into getting ready for the final day, February 19th.
I have not stopped cooking during this time, but have not had a moment to write my blogs. Finally, I am sitting down to share with you my latest creation, my own delicious version of Spinach and Artichoke dip. I love spinach and it is so healthy for you. Peter, my husband, brought home from his plant, a case full of canned artichoke bottoms. I was not sure what to do with all these cans, but among other recipes with chicken and fish, it sparked the thought of spinach and artichoke dip.I love this combination and therefore I had to find the right mix. After days of thinking what I would include in this recipe, and after a little experimenting, I finally came up with my own yummy dip.
1 bag frozen spinach
1 can artichoke bottoms
1 box Philadelphia Cream Cheese (preferably at room temperature)
1 cup Sour Cream or can substitute No Fat Greek Yogurt
1 shallow tsp. kosher salt
1/2 tsp. seasoned pepper
1/2 tsp. ground nutmeg
dash of hot pepper flakes
1/2 cup grated parmesan cheese
Place frozen spinach in a microwave safe container with a lid. Add 1/4 cup water and microwave covered until spinach is heated through.
Drain liquid from spinach and add the cream cheese. Stir well till the cheese has softened and combined with the spinach.
Dice the artichoke bottoms into small pieces and add to the spinach mix, blend well.
Add the remaining ingredients, and combine well.
Pour into an ovenproof casserole dish and bake at 350°F for a half hour.
Remove from oven and serve with pita chips, either home-made (see recipe below) or store bought, or with any cracker or chip you like.
4 pita breads
olive oil Spray and Cook
Slice pita in half. Then cut each half into triangles (see above picture), separating the top and bottom layers.
Lay each triangular chip onto a baking sheet, packing them as tightly as possible.
Spray the pita chips with the olive oil spray.
Sprinkle the za’atar spice lightly on top of each chip.
Bake at 350°F for 30 minutes or until chips are golden brown.
Remove from oven and allow to cool. Serve with the dip.