Over the Christmas weekend, two hungry teenagers hovered in my kitchen before supper, eyeing the cookie tray."How about a snack?" the older one asked. "Sure," I answered, opening the frig door. "Really?" asked the younger one, hoping for cookies but knowing his Auntie Al. "Like what?"
I felt so prepared! Inspired by a recipe from Sweetnicks' NJ Supper Club, this spinach dip was ready and waiting in the frig.
That first night, spread on baked mini pitas, it was an instant hit with the kids and grown-ups alike.
"THIS could be addictive," munched my Dad. And unlike the family addiction to Christmas cookies, this one is decidedly healthful.
That's because I "turned upside down" the original recipe's proportions, using 2X the spinach, 2X the artichokes, half the sour cream and adding pimenton for smoky flavor. I suspect my version was an entirely different dip than Sweetnicks' but also more healthful ... and still delicious.
So delicious that the next day, we got out the cracker box and since then, it's been spread on breakfast toast and tucked into a supper omelet. This is a very versatile combination! It's a classic and yet entirely new -- it'll find its way to my table again and again.
For other vegetable appetizers, see here in the Recipe Box.
SPINACH, ARTICHOKE & BACON DIP
Bookmark or print this recipe only
See Sweetnicks' version here
Hands-on time: maybe 20 minutes (sorry, I was off the clock during Christmas! the bacon was already cooked, too)
Time to table: maybe 1 hour
Makes a bunch, at least 4+ cups
(If you're baking pitas, start them first, see below)
DIP
16 ounces frozen spinach, thawed and pressed in a collander to remove as much liquid as possible
1 tablespoon oil
1 small onion, diced (Sweetnicks uses a shallot)
3 teaspoons minced garlic (from a jar)
13 ounce can artichoke hearts, drained, tough bits removed, chopped (Sweetnicks uses a six ouce jar of marinated artichoke hearts)
1 cup sour cream (Sweetnicks uses 2 cups)
10 strips of crispy cooked bacon, crumbled
1 teaspoon pimenton (my addition)
Kosher salt to taste (it took a bunch)
Pepper to taste
If the spinach isn't already thawed, defrost it in the microwave right in the bag, then press in a collander to remove the liquid.
Meanwhile, in a large skillet, heat the oil until shimmery over MEDIUM. Add the onion until it begins to turn golden, then add the garlic. Stir in the artichoke hearts. When the spinach is ready, stir it in. TURN OFF THE HEAT.
Stir in the sour cream, bacon and pimenton. Taste and adjust seasonings. Refrigerate for 30 minutes or more before serving for flavors to meld.
BAKED PIMENTON PITAS
6 ounce bag, Trader Joe's mini pitas, halved
Cooking spray
Pimenton
Preheat oven to 350F. Arrange the pita halves on a rimmed baking sheet, rough side up. Spray with butter-flavored cooking spray, then sprinle with pimenton. Bake for 20 minutes or until lightly browned.
ROUGH NUTRITION ESTIMATE
My Version (assumes 4 cups dip, a serving = 2 tablespoons)
Per Serving: 42 Cal (65% from Fat, 18% from Protein, 17% from Carb); 2 g Protein; 3 g Tot Fat; 1 g Sat Fat; 2 g Carb; 1 g Fiber; NetCarb 1; 32 mg Calcium; 0 mg Iron; 111 mg Sodium; 6 mg Cholesterol; Weight Watchers 1 (a whole cup = 7 Weight Watchers points)
Original Version (assumes 3 cups dip, a serving = 2T)
Per Serving: 72 Cal (75% from Fat, 14% from Protein, 12% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Carb; 1 g Fiber; NetCarb1; 42 mg Calcium; 0 mg Iron; 120 mg Sodium; 12 mg Cholesterol; Weight Watchers 2 points (a whole cup = 24 Weight Watchers points)
ALANNA's TIPS
- The baked pitas were especially good -- and 10 calories for a half pita. Not bad!
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
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