Spinach Artichoke Dip - WIP
A work-in-progress recipe that's lower in cheese and higher in vegetables than most spinach artichoke dips. The point is to reduce the amount of phosphorus in the dish.
Servings 4
Ingredients
- 1 medium white onion, diced
- 1 tablespoon garlic, chopped or crushed , about 3 cloves
- 2 tablespoon olive oil
- 1 pinch red pepper flakes or more to taste
- 12 oz frozen spinach, thawed
- 10 oz artichoke hearts (Approximate measurement. Use one jar or can. Frozen will work, too.)
- 8 oz cream cheese softened
- ¼ c parmesan cheese shredded or grated
- ⅓ C mayonnaise
- chicken stock, as needed
- ¼ teaspoon black pepper
- ½ teaspoon MSG or Accent
- salt to taste
Instructions
- Saute the onion and garlic until soft. Add some salt and the red pepper flakes as it cooks.
- Chop the spinach, if necessary. Add to the pan along with the chopped artichoke hearts and cook until nearly dry. If the mixture becomes too dry, add a little chicken stock, just a tablespoon or two.
- Add the cream cheese, parmesan cheese, HALF the mozzarella, and mayonnaise. Cook over low heat, stirring frequently, until the cheese is melted and everything is incorporated.
- Transfer to an oven-proof serving dish and top with the remaining mozzarella and a bit more parmesan. Bake at 375° until the cheese on top melts and begins to turn golden.
- Serve with baguette slices, tortilla chips, or pita wedges.