MENU
 
 
 
 

  • Artichoke Dip - altered

    1 vote
    Artichoke Dip - altered
    Prep: 20 min Cook: 20-25 min Servings: 1
    by Unknown Chef
    41 recipes
    >
    I bought the staid artichoke dip ingredients a couple weeks ago to make the dip when we were to eat dinner with a family that are wonderful friends. The wife became ill and we had to postpone our dinner. I was in the pantry to see if I had ingredients for this week's dinner menu and came across the artichoke hearts. So, I decided to make the dip for us on NFL Championship Sunday 2015. I re-read several recipes I have for the dip and boring quickly came to mind. I added store bought green curry paste and substituted gluten free and vegan parmesan cheese as the only "cheese" in the dip. I also added store bought roasted red peppers. Next time, I'll add frozen "Young Guns'" Hatch Hot Green Chili. Young Guns is the name of the farming family that grows Hatch (NM town) green and red chilies. Did not think of adding that this time. I am already thinking about what additional ingredients I can add when I make the dip on Super Bowl Sunday. I hope you enjoy the recipe. Mangia.

    Ingredients

    • 1 13.75 oz can of artichoke hearts in water
    • 8 oz of Neufchatel cheese/reduced-fat cream cheese (from Elle Krieger's recipe)
    • 2 and a half cups of diced frozen spinach
    • 2 TBSP of Smart Balance Light Mayo - our preferred brand
    • 1/3 cup of parmesan cheese - I used a gluten free and vegan brand
    • 3 TSP of green curry paste
    • About half of a 16 oz jar of roasted red peppers
    • 2 cups of pecans that I put into my mortar and slightly pounded in to pieces with my pestle. The wood mortar and pestle set was originally my Nanna's. Talk about memories.
    • 4 garlic cloves - skins removed

    Directions

    1. Slightly oil up a baking dish. I forgot to write-down the size. Hey, I'm a guy of a certain age...
    2. Remove the Neufchatel cheese from its package, place on a dessert plate and soften in your microwave oven. Remove once softened and dump into a medium size mixing bowl
    3. Drain the artichokes, rough chop and add to the mixing bowl and blend with the Neufchatel cheese.
    4. Break up the 2 cups of pecans and set aside
    5. Measure out 1/3 cup of parmesan and add to the bowl and incorporate.
    6. Add the 2 TBSP of Mayo to the bowl and incorporate.
    7. Add the 3 mounded TSP of green curry paste to the bowl and incorporate.
    8. Chop the roasted red peppers into a dice and add to the bowl and incorporate.
    9. Put the pre-diced spinach on the dessert plate and thaw for about 30 seconds in the microwave oven. Then add to the bowl and incorporate. (I did not press with a paper towel to soak up the liquid but go ahead if my way is a no-no for you.)
    10. Press all the garlic cloves into the bowl and incorporate
    11. Give the mixture a couple final mixes and evenly spread into the baking dish.
    12. Heat the oven to 350 degrees and set your timer for 20 minutes.
    13. At the ten minute mark, spread the pecans by hand to cover the dip's surface.
    14. Check the dip at 20 minutes and bake for another 5 minutes if necessary. My dip was good at 25 minutes.
    15. Remove from oven, place on a hot plate and let sit until the dip reduces from hot to warm.
    16. Mop it up and enjoy.

    Similar Recipes

    Leave a review or comment