Spinach Artichoke Dip for Holiday Entertaining
1 (14-ounce) can artichoke hearts, drained
2 cups (packed) fresh, well-washed spinach leaves (or small package frozen spinach, thawed and liquid squeezed out)
2 green onions, cut in pieces
1/4 pound (4 ounces) cream cheese
1 tablespoon grated Romano or Parmesan cheese
1 teaspoon prepared horseradish
Salt to taste, 1/2 teaspoon to start
1/4 teaspoon dry oregano
1/4 teaspoon black pepper
Small pinch of grated nutmeg
Small pinch of cayenne
1 teaspoon lemon juice, plus more to taste
Paprika and/or minced parsley for garnish
In food processor, finely chop – but do not puree – the drained artichokes, spinach, and green onion. Add the cream cheese, sour cream, and remainder of the ingredients other than the paprika. Run the food processor to blend mixture well, scraping down the inside of the processor bowl with a spatula several times.
If dip is too thick add a little water. Taste and add salt, as necessary, and more lemon juice if there isn’t a mild tang. Allow to sit for at least 15 minutes, mix again. Taste and do any final adjustments of salt and lemon juice.
Serve in an attractive bowl and lightly sprinkle with paprika and/or minced parsley. Accompany with low-salt crackers or melba toast.
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