Friday, February 26, 2010

Spinach-artichoke spread

Many of these recipes are similar to this (though usually they're mayo + sour cream), contain a bit more cheese, and are baked and served warm. 

You could probably do that with this spread, but you don't need to.  It's outstanding as-is. 

You'll also notice that I use minced, dried garlic.  This is a great ingredient to have in your spice rack.  It offers the 'oomph' of garlic, without the harshness of raw garlic.  Dried, minced onion is similar, and I find I use it frequently in dips and spreads like this. 

14-oz can of artichokes, drained and chopped
10-oz package frozen leaf spinach, defrosted, and squeezed of excess water
8 oz cream cheese, softened to room temperature
4 scallions, chopped
3 Tbp minced red bell pepper
2 tsp salt
1 tsp pepper
1 Tbp dried minced garlic
1/4 c mayonnaise
1/4 c pecorino romano cheese
1 Tbp Worcestershire sauce

Combine all ingredients in a mixing bowl and mix well, either with a good wooden spoon, or your hands.  You'll likely find your hands do a better job.  If you're so inclined, you can do this in a mixer, or even a food processor, though a food processor tends to make it a bit too homogeneous in character. 

Store in a container overnight.  The flavor will be far superior the next day.

Best served with crostini, crackers, pita chips.  This isn't exactly a dip, and chips (potato or tortilla) will not get through this!

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