Friday, December 16, 2011

While many spinach and artichoke dips require stove top AND oven cooking, our Yumology recipe is a simplified, faster way to get the goods to your guests pronto!

No Bake Spinach & Artichoke Dip

1 bag of baby spinach (chopped)
1 can of medium artichoke hearts (chopped)
1 tsp of minced garlic
1/4 cup of diced shallots
2 tbsp olive oil
1 brick of low-fat cream cheese
4 cups of grated firm mozarella cheese
1/2 cup of grated parmesean cheese
1/2 cup of white wine
1/2 tsp white pepper
Salt to taste

  • Add the olive oil to a large stove top wok or deep pan.
  • When the oil is hot add the shallots and garlic and let soften.
  • Add the baby spinach and cook down until leaves have wilted and shrunk completely.
  • Add the artichoke hearts and stir until warm.
  • Add the white wine, white pepper and salt; reduce for 10 minutes, allowing some of the excess liquid to boil away.
  • Bring the cream cheese to room temperature and add it to the pan.
  • Once the cream cheese has been mixed in, add the shredded mozarella.
  • Stir until consistency thickens and becomes more dip like.
  • Transfer contents to a bowl and top with parmesean cheese while still hot.
  • Begin dipping with crackers, bread or pita chips.

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