Not Your Restaurant’s Spin-Art Dip

May 9, 2013

Spin Art Dip

1 Tb vegetable oil

1/4  C    red bell pepper, small dice

1    pkg  baby spinach (6oz)

1    can  artichoke hearts (14oz net)

1    Tb   garlic, minced

2    oz   white cooking wine

1    C    cream cheese, softened

3/4  C    sour cream

shaved (or grated) Parmesan cheese

This recipe is prepped and cooled before serving. I use it for entertaining. So, first we cook the veggies.

Heat oil in saute pan. Add red peppers and cook for 1 minute. Add the spinach in batches to the saute pan. Once you have added th last batch of spinach to the pan, you add the drained artichok hearts. Cook this mixture for about 3 minutes.

Add the garlic to the pan and carefully add the cooking wine. (Be sure to remove the pan from the heat when doing this step!) Return the pan to the heat and cook until the spinach has absorbed most of the moisture.

Blend together the sour cream dn cream cheese in bowl. Add to this mix the veggies from the saute pan. Combine the ingredients with a spatula.

This mixture is then cooled in the frig until ready to serve.

When ready to serve your guests. Warm the oven to 350 degrees. Spoon the prepared dip into a 9-inch quiche dish or pie plate. Top with Parmesan cheese to your preference. Place into the oven for about 15-20 minutes.

Serve with favorite lite crackers or thin toast.

~ Dwight

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