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| Spinach - Artichoke Dip |
| Ingredients
Extra virgin olive oil, for the pan 1 small sweet onion, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon pure chile powder Couple of pinches of cayenne 2 10 ounce packages frozen whole – leaf spinach, thawed and squeezed dry 2 14 ounce cans artichoke hearts 2 cups Hellmann’s [Best Foods] mayonnaise 2 cups best quality sour cream Coarse salt Method Heat some extra virgin olive oil in a small skillet. Add the minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne, and cook, stirring, for 1 minute. Scrape into a large bowl Coarsely chop the spinach and discard any stringy pieces. Rough chop the artichoke hearts. Add the spinach, artichoke hearts, mayonnaise and sour cream to the onion mixture, season with salt and stir well. Cook’s Note: The spinach dip can be prepared in advance; cover and refrigerate. Serve with your favorite vegetable tray and sliced and toasted sourdough baguette. |
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