Spinach Artichoke Dip
Yield: 8 to 10 | Total time: 40 min
Adapted from Sara Foster for myrecipes.com. Sara Foster's recipes are always a delight to make and they work. This is one of her easy make-ahead appetizers from when we worked together at Cottage Living magazine. I've modified by replacing mayonnaise with thick Greek-style yogurt and adding a pinch of ground Cayenne and a squeeze of lemon juice.
- 2 tablespoons extra-virgin olive oil
- 2 shallots, diced
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, cooked
- 1 cup freshly grated Parmesan cheese
- 1 cup thick plain yogurt
- 1/2 cup fresh (soft) crustless breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons hot sauce
- 1 to 2 teaspoons prepared mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped green onions (white and pale green parts only)
- Sea salt, to taste
- Freshly ground pepper, to taste
Serve with Belgian endive, crostini, or crackers
- Preheat oven to 350°. Butter a 1-quart ovenproof dish, and set aside.
- Heat oil in a large skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and translucent.
- Combine shallot, artichoke, and next 9 ingredients in a large bowl, add sea salt and pepper, and stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 30 to 35 minutes or until heated through and bubbling around edges.
- Serve warm with Belgian endive, crostini, or crackers.
Date Published: May 19, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.