My latest creation … please go over to my blog’s new “home” www.SumptuousSpoonfuls.com for the recipe!
I joined a new cooking challenge group called Eating the Alphabet. Each month we make a recipe featuring a fruit, vegetable, or bean/legume from a different set of letters. This month’s letters are K & L. Kale or Lemon was the first thing that popped into my mind. I asked my son and he gave me all sorts of K’s and L’s, and it’s funny I can’t even recall what they were now, but it was great fun thinking of them.
In the end, I went with Lemon because, well, lemon is so lovely and I needed a good dip for my Blog-iversary party last night. I think artichokes and lemons go splendidly together, and after making and sampling this creamy dip, well, I had a hard time saving it for the party. I had to hide it from myself in the back of the fridge and wait till the day of the party for the photo shoot. The lemon flavor really shines through and compliments the artichoke really well.
I lightened up the recipe by using light cream cheese, light mayo, and nonfat greek yogurt and adjusting the proportions–I also added a bunch of sweet onions and some herbs for extra flavor. I don’t think you’ll miss the extra calories.
Creamy Lemon Artichoke Dip
Adapted from WebMD. WebMD says to bake it and serve it hot, but it was so hot last night, I decided to just serve it cold. It’s delicious either way.
- 1 – 14.75 jar of marinated artichoke hearts, coarsely chopped
- About 2 Tablespoons of the marinade from the artichokes
- 1 medium sweet onion, chopped (about 1 heaping cup)
- 4 small cloves of garlic, peeled & chopped
- 8 oz. light cream cheese
- 1/2 cup plain nonfat greek yogurt
- 1/4 cup light mayonnaise
- 2 teaspoons gourmet prepared mustard (I used green peppercorn garlic, but dijon would be good too)
- 1 teaspoon wortcestershire sauce
- 2/3 cup (very loose) finely shredded Dubliner cheese (or other sharp cheese such as Asiago)
- a few sprigs of fresh thyme
- 1 Tablespoon fresh oregano leaves, chopped fine
- The zest & juice of 1/2 of a fresh lemon
- 1 teaspoon sriracha sauce
- Drain the artichoke hearts, reserving the marinade. Spray a frying pan with cooking spray and heat to medium. Add the onions and garlic and sautee just briefly, then add a couple tablespoons of the marinade and cook until the juice from the marinade has evaporated and the onions are soft and translucent.
- Mix the hot onions with the cream cheese until well blended. (The heat soften the cream cheese and make it easier to mix.)
- Add in the rest of the ingredients and mix well. At this point you can cover and store it in the fridge till serving time. It
- If you want to serve it hot, put it in a square baking dish or pie pan and bake at 400 for about 20 minutes or until it’s hot and bubbly. If it’s too hot to turn the oven on, this dip is great cold, too. (Admittedly, though, it IS better warm!)
- Serve with pita chips … or slice up a baguette into thin slices and toast them.
This post was created for the Eating the Alphabet Challenge.
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Click here to see all the wonderful recipes in this #EatingAtoZChallenge…
Hello my dear visitors! I am so excited about my guest blogger today … Mia from Mia’s Domain has agreed to share one of her precious recipes. Mia ‘s recipes truly inspire me. I can’t remember a single post of hers that I didn’t absolutely LOVE … she leaves me drooling just about every time! In fact, Ally and I are arguing over who gets to go live in Mia’s spare room. If you’re not familiar with Mia’s Domain, go visit her beautiful blog or look her up on facebook or Pinterest and you will see what I mean.
Mia sent over this beautiful recipe for Avocado Artichoke Hummus! I love hummus! I am really wishing I had some of this to munch on today …
I hope you’ve enjoyed my guest bloggers this week. I’m having so much fun seeing what they have to share, I’m wondering if I should come back? … just kidding. I’ll be back in my own kitchen very soon!
In the meantime, enjoy this lovely recipe from my sweet friend Mia.
Avocado Artichoke Hummus
- 1 cup baby artichoke hearts in olive oil
- 1 cup avocado
- 1 cup raw almonds
- 1 cup cooked pinto beans
- 4 tablespoons tahini
- 1 garlic cloves, crushed
- Handful fresh Italian parsley
- 1/2 white onion, chopped
- 1 lemon, juiced
- Extra virgin olive oil
- Sea salt and black pepper
There are some recipes that just come to you in a sudden flash and the first time you make them they are absolutely fantabulous the very first time you make them.
There are others that take a lot of work, several iterations, sometimes months or even years to perfect. Your tasters get tired of tasting and you get tired of trying to find ways to reuse the “failures”. My Philly Cheesesteak French Dip recipe was one of those. I don’t know how many pounds of meat I went through before I got that one right! Each version was certainly edible, but not quite up to the flavor-filled goodness I wanted.
This dip recipe was another one of THOSE. I know there are plenty of spinach artichoke dips out there–and yes, I had one that I REALLY liked, but still it was laden with fat from all the cheese, sour cream, and mayonnaise. ( I tried some of the “light” versions and they just didn’t have the right creamy cheese-ilicious taste.) In fact, the health experts tell you that Spinach Artichoke Dip is one of the foods to AVOID at holiday parties because it’s one of the most fattening (and misleading!) appetizers that people serve at parties.
You don’t have to avoid this one. I admit, it still does have fat from the cheese, but I used small amounts of good strong flavorful cheeses, so you get the cheesey taste without as much fat. And I added some cannellini beans–they add creaminess, protein, fiber, and flavor. I skipped the sour cream and used fat free greek yogurt instead. Oh, and I included the Chardonnay Mushrooms. They were just begging to join in the party.
And yes, they fit right in.
The Perfect Spinach Artichoke Dip (with Chardonnay Mushrooms)
- 4 cloves garlic
- 1/2 of a medium-sized onion
- 1/3 c. Chardonnay mushrooms (recipe is here)
- 1/2 of a 15-oz. can of canellini beans, drained (reserve the juice in case you need it for blending)
- 1 c. cooked spinach (roughly … you can add more if you like!)
- 3 oz. light cream cheese, softened
- 6 oz. fat-free greek yogurt
- 1/2 of a 15-oz. container of artichokes, chopped with a knife into small pieces
- 1 T. loose blue cheese crumbles
- 1/4 c. freshly shredded asiago cheese
- 1/4 c. freshly shredded parmesan cheese
- 1 – 2 oz. goat cheese crumbles
- 1/4 c. light mayonnaise
- A bit of part-skim mozzarella cheese and a few chopped cherry tomatoes
- Toss the garlic, onion, and mushrooms in your handi chopper or food processor and process till they are just little pieces. Take them out and put them in the mixing bowl where you’ll be whooshing together your dip.
- Next take your spinach, put it in the processor to chop it up fine, then blot out the extra moisture with a clean towel. Add it to the bowl
- Now take the cannellini beans and process them in your food processor until they are a smooth soft paste. Add some liquid from the can if you need to. Pour the beans in your handy dandy mixing bowl.
- Now add all the other ingredients and mix them up with a spoon in the bowl until everything is nicely mixed.
- Pour your dip into a baking dish or casserole, top with a bit of shredded cheese and tomatoes to make it look pretty, then bake at 350 for about 20 minutes or until it’s all hot and bubbly.
- Serve with bread, toasted tortillas, bagel chips, or vegies for dipping. Ordinary tortilla chips are not quite strong enough to stand up to this dish.
Another pretty way to serve this dip is in a bread bowl. Heat the dip, then pour into a hollowed out bread bowl with the chunks of bread for dipping. When I serve it this way, the entire thing usually gets eaten up, bowl and all!
The Realistic Nutritionist reminded me this morning that this dip also makes a great pizza!
This dip is totally addicting! If you bring it to a party, all your friends will totally love you … even more than they already do. Yes, really. Just make sure if you’re going to kiss any of them that they eat the dip too.
This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.