Saturday, November 15, 2008

Spinach and Artichoke Dip with Warm Whole-wheat Tortilla Wedges

Here's a fun snack or even an easy appetizer for a party!

The spinach and artichoke dip is an Alton Brown recipe from Food Network. It is a cheater recipe and you don't actually have to cook anything, just microwave to warm! It tastes just as good as any complicated spinach and artichoke recipe that I've ever tried and I didn't have to chop or saute a thing. Well, I did chop the artichokes a bit, but still!

Spinach and Artichoke Dip:
  • 1 cup thawed, chopped frozen spinach
  • 11/2 cups thawed, chopped frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Warm Whole-wheat Tortilla Wedges:

1 package whole wheat tortillas (soft taco size, not the huge ones!)
4 tbsp. olive or canola oil for brushing
coarse sea salt

Cut tortillas into wedges. Brush with oil. Sprinkle with sea salt. Bake at 350 degrees for 8-10 minutes, checking frequently to prevent burning.

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