Do you subscribe to the New York Times Cooking newsletter? You might consider it (not an affiliate link). It’s free, and I really like how the editor works current affairs into the weekly pattern of recipes.
I especially liked a recent edition where the subject of Spinach Artichoke dip was reviewed – I had no idea that some foodies consider it a controversial subject.
I am not a foodie. I like tasty, easy to make food that’s easy on the budget and fits my health plan.
The recipe from the New York Times site didn’t actually fit those requirements, but I skimmed it for a basic jumping off point and then slimmed it down literally and figuratively.
Spinach and Artichoke Dip
Ingredients
- 8 oz Lowfat Cream Cheese at room temperature
- 1 Tsp Mayonnaise
- 1/8 cup Feta Cheese crumbled
- 4 oz fresh baby spinach rinsed and patted dry
- 1 stalk Green Onion
- 2 cloves Garlic peeled
- 1/2 jar Marinated Artichoke Hearts (Jar was 7.5 oz)
Instructions
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Finely chop the garlic, spinach and green onion.
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In a small saute pan, heat olive oil and once it begins to shimmer, add garlic, spinach and green onion. Saute until spinach is fully cooked and very wilty.
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While the garlic/onion/spinach mixture is cooking, combine the mayo, cream cheese and feta in a large, heat safe bowl.
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Roughly chop the marinated artichoke hearts and add to the mayo/cream cheese mixture.
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When the garlic/onion/spinach mixture is done, remove from heat add to the mayo/cream cheese mixture.
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Stir thoroughly to combine.
Recipe Notes
The heat of the cooked vegetables will melt the cream cheese/mayo mixture. At this point, the dip can be enjoyed warm.
Leftovers should be refrigerated.
The dip will solidify, and can either be enjoyed as a chilled spread, or reheated in the microwave if you wish for a hot dip.
