Spinach and Artichoke Dip Recipe #117138
A tasty and nutritious spinach and artichoke dip, adapted from Jan Stephens’ 'Vegetarian for Everyone'. This dip also makes a great spread in a sandwich or whisked through mashed potatoes instead of butter or cream. NOTE: Since Charms1221's review, I've made this recipe again, and I've made a few changes. Basically, I've reduced the eggs to two, increased the garlic and yoghurt and added marinated artichokes. If you like your food spicy (I don't), add some red chilli flakes.
20 min | 15 min prep
SERVES 6
- 400 g baby spinach leaves, shredded
- 1 tablespoon unsalted butter
- 1 onion, peeled and roughly chopped
- 4 garlic cloves, crushed
- 1 tablespoon fresh chives, chopped
- 2 hard-boiled eggs, shelled and roughly chopped
- 3 cups marinated artichokes
- 2 teaspoons lemon juice
- salt & freshly ground black pepper
- 3 tablespoons plain yogurt (low fat is fine, but for excellence of flavour I'd strongly recommend a good Greek yoghurt)
- Plunge the baby spinach leaves into boiling water and leave for a couple of minutes until they have wilted.
- Drain the spinach thoroughly, and pat dry with a paper kitchen towel to remove all the moisture.
- Melt the butter in a non-stick pan and sauté the onion, garlic and chives until the onion and garlic are soft and the chives have just wilted.
- Transfer the onion, garlic and chives to a blender or food processor.
- Add the spinach, eggs, marinated artichokes, lemon juice, salt and pepper to taste, and two tablespoons of plain yoghurt.
- Process until smooth.
- Pour the dip into a serving dish and refrigerate until ready to use.
- Serve with vegetable sticks, crackers, rye bread fingers or pita bread.
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5 stars