So, this weekend for St. Patty’s Day, I decided to have a huge feast at the homestead, mostly based around the fact that corned beef and cabbage is a yearly tradition for me, but there’s no way I can eat more than one piece. So, along with about 13 of my closest friends, I made a ton of food, all of which disappeared very quickly. The following used some stuff I had lying around, and it made the absolute best artichoke-spinach dip I’ve ever had. Served with Pita Chips, it was a bit smoky, a bit spicy, and very creamy (although not in that insane heavy way that artichoke-spinach dip tends to be)
Ingredients:
- 1 bunch spinach, cleaned thoroughly
- 1 jar of artichoke hearts, drained and chopped
- 3 cloves of garlic, chopped roughly
- 1/2 tsp smoked hot paprika
- 6 oz reduced-fat cream cheese
- 8oz grated monterey/cheddar blend (or just use cheddar)
- about 1/2 cup plain nonfat yogurt
- about 2 tblsp Worcestire sauce
- fresh-ground pepper to taste
Preheat oven to about 425 Farenheit (or, use a toaster oven, which I did). In a large pot, boil or steam spinach until wilted. Drain in colander and press with a spoon to remove as much water as possible. Chop roughly and Put aside. Add cream cheese, Worcestire sauce, paprika, garlic and yogurt together in a large bowl and blend thorougly until incorporated. Add the rest of the ingredients except for about 2 ounces of the monterey/cheddar blend. Spread mixture into a small casserole dish, sprinkle with the rest of the cheese. Bake at 425 degrees Farenheit for about 25 minutes until the cheese on top is brown and bubbly. Serve warm with pita chips.