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!
Friday, February 26, 2010
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.