meatless monday: spinach artichoke dip
Here’s a fun exercise: try to find a recipe for a spinach artichoke dip without mayonnaise. Okay, it’s not that hard. But many of the recipes do, in fact call for it and I can’t say I’m a huge fan. So, when a found a recipe with a surprise ingredient taking the place of mayonnaise, I could resist. This ingredient was such a surprise that while I was making this, my sister walked into the kitchen and goes “Uh oh, those aren’t artichokes.” thinking that I had absent-mindedly chosen some random can from the cupboard to use (not an unfair assumption). But I actually knew what I was doing for once and I meant to grab that can of … white beans.
That’s right. White beans thicken up this dip and really adds to this dip without being obvious. While I was reluctant to make this at first, I can say with confidence that I would make it again. Just don’t expect it to stick around long, this guy disappears like nothing else!
kc adjustment: I used frozen spinach instead of fresh and it worked fine. Just add it to the boiling water about 5 minutes before adding the fresh basil leaves.
spinach artichoke dip
from Food Network
- kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces cream cheese
- 1 clove garlic, smashed
- 1/2 cup vegetable broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- freshly ground black pepper
- cooking spray
- blue tortilla chips for serving
- Preheat the oven to 450°F.
- Bring a pot of salted water to a boil and prepare a bowl of ice water.
- Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.
- Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
- Puree the beans, cream cheese, garlic and vegetable broth in a food processor until smooth, scraping the sides as needed.
- Transfer to a medium bowl and fold in the spinach, basil, artichokes, parmesan and 1/2 cup mozzarella.
- Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
- Mist a deep 1-quart casserole dish with cooking spray.
- Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella.
- Bake until golden and bubbly, 20 to 25 minutes.
- Serve immediately.