Wednesday, December 19, 2012

Spinach Artichoke Dip - Sis 1

I remember the first time I had Spinach Artichoke Dip. Sis 2 brought it to a dinner party at my house and I was smitten. I've ordered it at several different restaurants and been disappointed every time. I think I got Sis 2's recipe, but I changed it a bunch, because that's just how I cook. I used that version for several years, but lately, I've been on a yogurt kick, so I redid the recipe again. It has less fat (I'm not going to pretend it's low-fat, because it isn't, but now it doesn't have a pool of grease on top when you reheat it.) and tastes every bit as good.

Hot Spinach Artichoke Dip

12 oz. plain non-fat yogurt
1/2 cup mayonnaise
1 cup shredded mozzarella cheese, plus more for top
½ cup shredded parmesan cheese
1/8 teaspoon black pepper
3/4 teaspoon salt
½ teaspoon garlic powder
1 tsp. italian seasoning
1 (6.5 or 7 oz--I've used both) bottle marinated artichoke hearts
1 cup chopped frozen spinach, thawed

Preheat oven to 350 degrees farenheit. Mix first 8 ingredients in a large bowl. Drain artichoke hearts, then chop them into 1/2 inch pieces. Now pick them up in your clean hands and squeeze them over the sink, as if you were wringing a dishtowel. They need to be as dry as possible, or your dip will be runny. Put the artichoke hearts into the bowl. Now squeeze the spinach juice out the same way. Stir the artichokes and spinach into the other mixture. Since you squeezed them so hard, they'll be in clumps that need to be broken up.

Spread dip into a loaf pan, pie plate or 8x8 pan. Sprinkle extra mozzarella cheese over the top, just to produce a light layer.

Bake 30 minutes, or until top is bubbly and golden-brown.

Serve hot with crackers, chips or bruschetta.

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