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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
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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.
