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>> Recipes of Fall 2010
CHEF PATRICK’S
PARTY SPINACH-ARTICHOKE HOT DIP
Ingredients
1 (8-ounce) package cream cheese, softened
1/4 cup Greek yogurt (or mayonnaise)
1 tablespoon freshly-squeezed lemon juice
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
Salt and pepper to taste
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Method
Preheat oven to 350F. Grease a casserole dish with nonstick spray.
In a medium bowl, mix cream cheese, yogurt, lemon juice, Parmesan cheese, minced garlic, powdered garlic, nutmeg, basil, red pepper, salt and pepper until incorporated. Fold in artichoke hearts and spinach.
Transfer to casserole dish and top with mozzarella cheese. Bake in preheated oven for 25 minutes, until dip is bubbly and top is lightly browned. Garnish with diced tomatoes and serve with lightly grilled pita bread wedges. Yields 12 servings.
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