Miracle Number Two - Spinach Artichoke Dip
We’re huge fans of spinach artichoke dip wherever we can get it. No one has Spin’ Dip quite like Betty’s in the Short North, but we figured we’d attempt our own. We did everything according to the recipe, but we doubled the amount of spinach, because we like a lot of green…
This is a pretty quick recipe (considering the 6-8 hours necessary for some of the other miracles), and would be great as an appetizer for a holiday party or a pot-luck.
We froze the extra servings, and heat them up in a saucepan when we want more. Some recipes suggest toasted pita, or crostinis but we really like eating this with organic blue tortilla chips by Garden of Eatin’.
Ingredients:
-1/3 cup chopped sun-dried tomatoes, packed without oil
-1 cup boiling water
-1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
-1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (we used two packages, because we love spinach)
-1 (8-ounce) tub cream cheese, softened (you can use light if you want)
-1 (8-ounce) carton sour cream (low-fat is okay)
-3/4 cup grated Parmesan cheese
-3/4 cup 2% milk
-1/2 cup (2 ounces) crumbled feta cheese
-1/2 cup diced onion
-1/2 cup mayonnaise (fat free if you want)
-1 tablespoon red wine vinegar
-1/4 teaspoon freshly ground pepper
1. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
2. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges, blue tortilla chips, or crostinis.
Enjoy!
