HOT SPINACH & ARTICHOKE DIP, an Indulgence,heathier, dairy-free option

A show-stopping exquisite hot dip served in a heated bread bowl...

updated 3/23; first posted 2016d 3/23

Guests hoovered up this hot Spinach & Artichoke Dip in minutes.

'Lovely non-traditional dip' 'Unusually delicate flavour complemented the crudites perfectly.' 'I love artichoke hearts & this dip's smooth and bitty texture.' 


Dips are a North American institution but they can be a teensy bit calorific with masses of cream cheese and mayo.  Even more so if -- as was usually the case -- they were only served with crisps.

Skinnier French Onion Dip

Damage to health can be reduced with lower-fat cream cheese and strained yoghurt instead of mayonnaise.  Some cream cheese can even be replaced with pureed cottage cheese (Skinner Chive & Onion Dip). 

Raise the healthy quotient further with lots of crudites and thin rice crackers.   

Dips are usually served at room temperature but there is a tradition of hot dips in some countries.  The first encounter 67 had with hot dip was in, of all places, Ireland.  Made with spinach and artichoke hearts, it was a revelation, in a good way.

This recipe is not particularly frugal but it really pleases a crowd; 67 served this at a political gathering and it went down a treat.

Reduce costs by serving in a ceramic dish, without bread, or halve the recipe and it will still serve 6-8.

Cost: £8'ish (3/23) + cost of bread, less if using frozen spinach 

Feeds: a crowd 

Ingredients:
   3-4 spring onions, white and green finely chopped (green only if avoiding fodmaps)
   400gm/14 oz fresh spinach, washed & drained for best flavour (OR 200gm/7oz defrosted & drained frozen spinach) 
   1 tbsp dairy/plant butter
   1/2 tsp finely grated garlic (opt)
  
   6oz /170gm artichoke hearts, if top leaves tough, remove  (67 used M&S deli; jars are also good) 
   8 oz/226 gm cream cheese: if dairy, reduced fat, or plant (family size package) 
   8 oz/226gm strained thick set 0% fat plain dairy or plant yoghurt (thicken plant yoghurt by resting in a strainer overnight until it thickens; you may need an extra tub)
   salt & pepper
   1/8-1/4 tsp chilli flakes or a small fresh chilli, seeds & membrane removed, in very fine dice (opt)
   1/4-1/2 tsp cayenne pepper or couple of shots of tabasco (opt)
   1/2 tsp dried parsley or 1.5 tb fresh finely chopped
   finely grated zest of 1 lemon & 1/2 tsp lemon juice 
   1.5oz/40gm grated dairy or plant parmesan, fresh pref (frugal: extra mature dairy or plant cheddar)

   1 medium round or oblong loaf good bread with a solid  crust; (sourdough is good; also seeded)* (opt)

Method: 

1. Gently sautee spinach over med heat in butter 2-3 mins; add garlic toward end of cooking; allow to drain in fine sieve; press slightly to get rid of most of liquid (set aside for later); when cool, chop finely
2. In the same pan, heat a generous tablespoon spinach juice over med high heat; add spring onions and stir fry quickly; remove & set aside; 
3. Add a bit of fat to the pan; sautee artichoke hearts until golden brown; remove & cool; chop finely but irregularly in fine dice (there will be nice bits & shardy bits)
4. Using a wire whisk, blend cream cheese & yoghurt in a good-sized bowl
5. Add spring onions, diced fresh chillis or flakes, parsley, lemon juice & zest; stir well
6. Add first spinach then artichokes, stirring well in between
7. Add parmesan; taste and season with a little salt & plenty of cracked black pepper
8. The mix can be refrigerated until serving time.
9. Slice off the top of the loaf.  Remove bread from the inside, leaving a shell   an inch thick.  Wrap in foil; set aside until 2 hours before serving.  Cling film extra bread; later, cut into cubes before serving 
10. Two hours before serving, pre-heat oven to a low 300F/150c; scrape dip into the bread bowl; add lid; wrap tightly in foil
11. Place in the bottom half of oven; bake 2 hours
12. See photo for accompaniments: crudities (raw carrot, celery, cauliflower florets & radishes), thin rice crackers & a few crisps  (for the wheat-phobic: Rice Thins: Kosher Kitchen
13. When all the dip has been eaten, break up the crispy, dip-soaked bread bowl into small pieces; there could be a fight over these!

Comments:

• 'Unusually delicate flavour complemented the crudites perfectly.' Retired solicitor 
• 'Lovely, interesting non-traditional dip with a combination of ingredients that pleasantly surprised my palate. Liked the presentation, especially the warm bread bowl.' Middle aged IT project manager (who 'doesn't like' artichoke hearts!')
• 'Not bad. (Blogger's note: this is a compliment from this taster!) I don't like over-seasoned food so it's perfect for me.' Mature underground driver
• 'I love artichoke hearts; this dip was very nice, especially the smooth and bitty texture.' 30+ law student

Tips:

• *400gm/14oz fresh spinach makes 200 gm drained, cooked spinach
• the recipe filed to the brim a medium sourdough loaf, with about a cup of dip left over; it was served at room temperature with crudites & toast soldiers
• the carb-phobic can serve this a from a ceramic dish; cook time falls to 15 mins & oven temperature rise to 350f/175c; 
• the bread cubes can be toasted: spray with garlic infused olive oil, salt lightly and bake 10 mins 350f/180 or until brown (watch like a hawk) 
  
  

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.