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Artichoke Dip
Nb persons: 8
Yield: 8
Preparation time: 30 minutes
Total time:
Source: Eat, Shrink and be Merry
| 1 can (14 oz/398 mL) | artichoke hearts, (not marinated) |
| 1/2 large | yellow sweet onion, coarsely chopped |
| 3 large cloves | garlic, peeled and cut into thirds |
| 1 tablespoon | olive oil |
| salt and freshly ground black pepper | |
| 1 can (19 oz/540 mL) | white kidney beans, drained and rinsed |
| 1 cup | light sour cream, (3% or 5%) |
| 1 package | light garden vegetable cream cheese, (such as Philadelphia brand - 8oz/250g) |
| 1/2 teaspoon | grated lemon zest |
| 4 or 5 dashes | hot pepper sauce |
| 1/2 package | frozen spinach, thawed, squeezed dry, and chopped |
| 1 cup | packed shredded Asiago cheese, divided (4 oz/113g) |
Directions
Preheat oven to 425ºF.
Drain artichokes and pat dry using paper towels. Cut artichokes in half. Place artichokes in a small casserole dish or baking pan. Add chopped onions and garlic. Drizzle with olive oil and sprinkle lightly with salt and pepper. Mix well. Roast uncovered for 30 minutes, stirring once, halfway through roasting time.
While vegetables are roasting, place kidney beans, sour cream, cream cheese, lemon zest, and hot pepper sauce in the bowl of a food processor. Whirl until smooth.
Remove artichoke mixture from oven. Reduce oven temperature to 375ºF. Let vegetables cool for 5 minutes, then add to ingredients in food processor. Pulse on and off until mixture is well-blended but still slightly lumpy. Transfer artichoke mixture to a bowl and stir in spinach, a pinch of black pepper, and all but 2 tbsp Asiago cheese. Spoon mixture back into casserole dish. Top with remaining 2 tbsp Asiago cheese.
Bake, uncovered, on middle oven rack for 30 minutes, until mixture bubbles around edges and top turns a light golden brown. Remove from oven and let cool for 5 minutes before serving. It's hot! Serve with multigrain pita chips or whole-grain crackers.
Tip: Make sure spinach is well-dried (use paper towels to squeeze out excess moisture) before adding to dip.
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