Wednesday, January 2, 2008

Artichoke Spinach Dip

I know everyone also has their own recipe for this, but I tried something new for our New Years Eve party, I kind of combined a standard artichoke spinach dip with hummus.

  • 2 packs of frozen chopped spinach (thawed and water squeezed out)
  • 2 cans of artichoke hearts
  • 1 cup of grated Parmesan cheese
  • 1 can of chickpeas or garbanzo beans
  • 1/2 cup of mozzarella cheese
  • 2 garlic cloves
  • 3/4 cup of mayonnaise
  • 1 tablespoon of lemon juice
  • drizzle of olive oil

In food processor, blend together garlic cloves, chickpeas and lemon juice. Drizzle olive oil as needed. Stir together with all of the other ingredients (except the mozzarella). Put mixture in well sprayed 9 x 13 pan, top with mozzarella cheese, bake at 350 degrees for 20 minutes. I serve mine with regular tortilla chips, but if I am getting really fancy, I buy a french baguette, cut it in 1/4 inch slices. Using a brush, apply a mix of olive oil and some herbs - rosemary, oregano, whatever you like. Sprinkle with Parmesan cheese. Put that under a broiler for a few minutes.

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