February 1, 2012
Spinach and artichoke dip is a football favorite. Chunks of artichoke hearts and spinach leaves are mixed with parmesan cheese, cream cheese, and chili flakes for a little kick. This recipe can be served room temperature or heated in the oven. Serve this spinach and artichoke dip with pita chips and carrot sticks. This cheesy veggie dip is perfect to munch on while watching the big game.
Ingredients:
1 can artichoke hearts packed in water, drained
6 cloves garlic, peeled
4 tablespoons olive oil
1/4 teaspoon red chili flakes
Pinch Salt
1 big handful Baby Spinach
3 tablespoons Parmesan Cheese
2 tablespoons Cream Cheese
1 tablespoon Lemon Juice
Black pepper, to taste
Directions:
Place olive oil, artichoke hearts, garlic, red chili flakes and salt in a small pot and simmer covered for 1 hour. Add baby spinach and cover pot again, steam for 2 minutes. Place steamed ingredients, cheeses and lemon juice in a food processor and puree until chunky. Garnish with black pepper and serve with warm bread.
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