32 minutes ago
Thursday, November 6, 2008
Lisa from lisaiscooking gave me a good idea in my comment section. To use my new mini Staub coquette pots for hot baked dips! Great idea! (Culinary Cory suggested mini mac & cheese.....that's next).
I have never been a hot dip fan, but figured I would experiment with that gross sounding artichoke dip that always has too much mayonnaise and Parmesan cheese in it.
I thought instead of using spinach, why not use arugula (since I always have so much of it on hand). Why not saute an onion and add some panko breadcrumbs as a topping?
I experimented on my friends for our election night party and it was a big hit!
Recipe for Baked Artichoke Dip:
~ 1 can of artichoke hearts, drained and chopped
~ half a yellow onion, chopped
~ 2 shakes of Worcestershire sauce
~ 2 shakes of Tabasco sauce
~ 2 tsp Dijon mustard
~ 3 tbsp of Hellman's mayonnaise
~ 1/2 cup of grated Parmesan cheese
~ 10 oz. of frozen chopped spinach, drained (I used fresh spinach)
~ salt and pepper
~ panko breadcrumbs for topping
Saute your chopped onion in some olive oil and add your spinach or arugula to the pan until wilted.
Mix with the artichoke hearts, Worcestershire, mayo, mustard, Parmesan cheese, and Tabasco. Add salt and pepper to this mixture.
Pour into buttered casserole dish.
Saute your panko breadcrumbs in some butter in the same skillet that your onions were cooked in, about 2 minutes, until the crumbs are toasted.
Add the breadcrumbs to the top of the artichoke mixture in the casserole dish.
Bake at 350 for about 30 minutes.
Serve with endive spears. I had it the next day, cold, on crackers. Delicious!