22 March 2007

Artichoke & Spinach Dip

An artichoke is from the thistle family, native to the Mediterranean where it grows wild. Globe artichokes are the common variety available in our grocers. Choose globes that are dark green, heavy and have "tight" leaves. If the leaves appear to "open" then the choke is past its prime. You can still eat them but the leaves may be tough. The coveted heart of the choke can be purchased frozen or canned to ease preparation of your favourite recipes.

Photo was taken of some artichokes along the roadside in Naxos near the town of Filoti.

**Artichoke and Spinach Dip**
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup fat-free sour cream
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 (14-oz) can artichoke hearts, drained and chopped
  • 1 (8-oz) block 1/3-less fat cream cheese, softened
  • 1 (8-oz) block fat-free cream cheese, softened
  • 1/2 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (13.5 oz) package tortilla chips (about 16 cups)

 1. Preheat oven to 350F.

2. Combine 1-1/2 cups mozzarella, sour cream 2 tablespoons Parmesan, and the next 6 ingredients (through to spinach) in a large bowl, stir until well blended.

3. Spoon mixture into a 1/2 -quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.

4. Bake at 350F for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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