We rarely eat dip in our house, nor will you find the accompanying chips in our cupboards. Just too tempting! So we keep hummus and carrots and broccoli at home and save our indulgences for vacations.
|Dip at Fanizzi's on Cape Cod|
|Dip at S & P Oyster Co. in Mystic|
Key Lime Martini. So I figured, why not get my complete inspiration from that same restaurant and recreate their dip as well.
I looked up recipes and quickly realized there were quite a number of variations on this classic dip so I chose the combination of ingredients that seemed the most like the version of the dish we had loved. But I also realized how easy it would be to lighten up this dish a bit without sacrificing its flavor. The result was a big hit that disappeared quickly. It still may not be making regular appearances on our menu but it's too good to not indulge in at least once in a while. Enjoy!
1 Package frozen spinach
1 Can artichoke hearts
2 Cloves garlic, minced
1/2 Cup low-fat mayonnaise
1/2 Cup low-fat sour cream
1/2 Cup low-fat milk
1 Tablespoon lemon juice
1 Cup Parmesan cheese, shredded plus extra to sprinkle over top
Salt and pepper to taste
Cook the frozen spinach in boiling water until completely defrosted and warm. Chop the artichoke hearts either by hand or in a food processor and add to the spinach pot. Drain into a colander and push down on the mixture with the back of a spoon until all the liquid has drained out. Place in a bowl and add the minced garlic.
In a separate bowl, mix together the mayonnaise, sour cream, milk, lemon juice and Parmesan cheese and add to the spinach and artichoke mixture. Season to taste and place in an oven-proof dish. Bake in a 350 degree oven for about 30 minutes. Top with another handful of Parmesan cheese and serve with pita chips.