CHEF JEFF — ONE BYTE AT A TIME: Spinach-Artichoke DipThis recipe was adapted from one at the American Dietetic Association’s website, kidseatright.org.
By: Herald Staff Report,
This recipe was adapted from one at the American Dietetic Association’s website, kidseatright.org.
1 6-ounce bag baby spinach leaves
¼ cup fresh basil leaves
1 15-ounce can cannellini beans, unsalted, drained, rinsed
1 14-ounce can artichoke hearts, drained, rinsed
1 clove garlic, chopped
1 3-ounce package low-fat cream cheese, softened
1/8 teaspoon each: sea salt, pepper
¾ cup shredded low-fat, low-sodium mozzarella cheese
Heat saucepan of water to boil; add spinach and basil in small batches. Cook each 30 seconds. Transfer with slotted spoon to bowl with ice water to stop cooking. Drain; squeeze water out of spinach, basil. Heat oven to 350 degrees. Combine greens, beans, artichoke hearts, garlic, cream cheese, salt and pepper in food processor. Pulse. Transfer to bowl; fold in ½ cup of cheese. Fill 10 small ramekins with mixture; top with remaining cheese. Bake until cheese is brown and bubbly.
Yield: Serves 10.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.