Wednesday, February 27, 2008

Artichoke-Spinach Dip

Here's something easy my family always enjoys, hope you do too!
Artichoke-Spinach Dip or Casserole-
300 grm or 9 oz Artichoke Hearts (can be fresh but cooked / canned or frozen)
190 grm or 5 oz Spinach (fresh or frozen)
2 slices bread, without crusts or 1/2 cup bread crumbs
350 grm or 12 oz Ricotta Cheese (can use Cottage or other fresh cheese like Panela in a pinch) 1/2 tsp lemon zest, grated
1/2 tsp thyme leaves
1 tsp sea salt
Pinch Cayenne Pepper
1/4 Parmesan Cheese, grated (could use Cotija)
1 tbl Olive oil
2 garlic cloves, minced or pressed
Optional: Little cubes of yellow and red bell pepper, onion, endive
Preheat oven to 350 F / 180 C. If frozen or canned artichokes or spinach, drain really well and press with a spoon to remove all liquid. If using bread slices, run through food processor to make medium bread crumbs, then put bread crumbs in a bowl and set aside. Put ricotta, zest, thyme, 3/4 tsp salt and cayenne in food processor and pulse until smooth. Add artichokes, spinach and Parmesan and pulse until well blended but still chunky. Put bell peppers in now and very lightly pulse just to combine. Either oil or Pam spray the baking dish you will be using and put the artichoke mixture into it and arrange evenly. In a pan, heat the olive oil a little and place the garlic in and fry for 1 min. Add bread crumbs, 1/4 tsp salt and mix about. Spread bread mixture over the artichoke as a topping. Bake until browned and warmed, about 45 min. Serve warm with toasty bread or endive sections or whatever you like.

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