A bit of a twist on the standard spinach artichoke dip, for the more grown-up palate. The combination of Gruyère and Parmesan gives the dip a pleasant nuttiness. No special pan required – we found that using a pie plate was the best and quickest way to warm this dish.
Makes about 2 cups
Olive oil or nonstick cooking spray
2 ounces Gruyère, cut into ½-inch cubes
1 ounce Parmesan, cut into ½-inch cubes
1 garlic clove, peeled
½ small shallot, cut into 1-inch pieces
8 ounces frozen spinach, thawed and drained well
1 can (15 ounces) quartered artichoke hearts, drained
12 ounces cream cheese, room temperature and cut into 1-inch pieces (regular or reduced-fat style, such as Neufchâtel, works)
2 tablespoons heavy cream
½ teaspoon crushed red pepper
Nutritional information per serving (2 tablespoons):
Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g • sat. fat 4g
• chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g
1. Lightly coat a 9-inch pie or cake pan with olive oil or nonstick cooking spray. Reserve. Preheat oven, with the rack in the middle position, to 375°F.
2. Put both cheeses into the chopping cup. Process on Speed 5 until chopped, about 20 to 30 seconds. Add the garlic and shallot and process on Speed 5 until chopped, another 20 seconds.
3. Put the remaining ingredients into a medium mixing bowl, along with the chopped mixture. Using the blending shaft, process on Speed 5 until combined. Use an up-and-down motion, about 1 to 1½ minutes, to be sure to cut through all ingredients.
4. Transfer mixture to the prepared pie/cake pan and put into the preheated oven. Bake until the top is nicely browned, about 20 to 25 minutes.
5. Serve immediately with pita chips, crusty bread and crisp vegetables.