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!
6DOP will cover a broad range of topics related to food and cooking -- recipes, entertaining and dinner parties, cookbooks, restaurants, and food science. 6DOP will be yummy, satisfying, unapologetically biased and opinionated, and damn tasty.
Friday, February 26, 2010
Spinach-artichoke spread

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