recipes

null

Makes 2 cups

null

Makes 2 cups

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.

Nutritional information per serving(2 tablespoons):Calories 115 (76% from fat)
carb. 3g
pro. 4g
fat 10g
sat. fat 6g
chol. 30mg
sod. 218mg
calc. 71mg
fiber 1g

Ingredients

  • olive oil or nonstick cooking spray
  • 12ounces cream cheese, room
  • temperature and cut into 1-inch
  • pieces
  • 2ounces Gruyère cheese, finely
  • grated
  • 1ounce Parmesan cheese, finely
  • grated
  • 1garlic clove, finely chopped
  • ½small shallot, finely chopped
  • 8ounces frozen, chopped spinach,
  • thawed and drained well
  • 1can (15 ounces) quartered artichoke
  • hearts, drained
  • 2tablespoons heavy cream
  • ½teaspoon crushed red pepper

Preparation

  1. 1. Preheat oven to 350°F with the rack in
  2. the middle position. Lightly coat a 9-inch
  3. pie or cake pan with olive oil or nonstick
  4. cooking spray; reserve.
  5. 2. Put the cream cheese in a large mixing
  6. bowl. Mix on Speeds 2 to 4 until softened,
  7. about 30 seconds. Add remaining
  8. ingredients and mix on Speed 2 to fully
  9. combine, about 20 seconds.
  10. 3. Transfer mixture to the prepared pie/
  11. cake pan and place in the oven. Bake 20
  12. minutes, and then broil for an additional
  13. 6 to 8 minutes, or until top is nicely
  14. browned.
  15. 4. Serve immediately with pita chips, crusty
  16. bread, and crisp vegetables