Friday, April 6, 2012
Free Friday - Spinach Artichoke!
You've waited TWO weeks now for this one! It's going to be great! Spinach artichoke dip. I was going to make this today, but I think my spinach has spoiled. So, instead, I will share with you the source and my recipe and hope you enjoy this amazing dish - wheat free!
Who does not LOVE spinach artichoke dip??? When you're sitting in the restaurant and see it on the menu, don't your eyes light up and think of the hearty crunch of a tortilla chip with the rich creamy goodness of cheese and spinach with a kick of tart artichoke? And then you realize you can't have it.
But I assure you, you'll be glad you saved yourself the $7.95 by NOT ordering this one at the restaurant. This recipe was adapted (from: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/spinach-artichoke-dip )
DO NOT, and I'll repeat, DO NOT follow her recipe. Not only does it have wheat in it, it does not have cream and I assure you, like the other reviewers, you may not like it much. Also, if you were following along on Monday, you'll remember, hot mayo is worthy of the garbage can, and I refuse to ruin perfectly good spinach and cheese and artichokes to the likes of hot mayo.
For a little change up or if you're needing a main course, take this dip, add chicken and broccoli, or turkey and peas for a meal.
Spinach Artichoke dip
(adapted from the link above)
20 oz of spinach cooked down and set aside
(or you can use the 2 -10 oz boxes of frozen, but that's just gross)
4 oz butter (or coconunt oil)
2 cloves minced garlic
1/2 small onion chopped
2 tBsp chopped thyme
2 tBsp grated lemon peel (can sub 1/2 oz of lemon juice)
3-4 oz of garbanzo bean flour
1 tBsp chicken flavor soup base
16 oz heavy cream
fresh ground pepper
couple pinches of nutmeg
2 cans artichoke hearts - chopped
4 oz of parmigiano-Reggiano cheese (PLUS a few generous handfuls)
8 oz of shredded mozzarella
Start with a large skillet, melt the butter OR oil over medium heat, add garlic and onion till tender - about 5 min. Stir in thyme and lemon peel. Whisk in the garbanzo flour until all the oil is soaked up and may start to clump - cook about 3 min. Gradually whisk in cream, making sure to break up all your clumps and the sauce is creamy smooth, add in the soup base, pepper and nutmeg. Continue heating on medium heat about 6-8 minutes to thicken - do NOT boil... your cream sauce will break! After it thickens, stir in 1/2 of each of the cheeses, completely melt THEN add in your spinach and artichokes. Stir well.
Preheat oven to 400f. Remove mixture from the skillet and pour into a baking dish (13x9 is fine). Sprinkle with remaining cheeses and pop into the oven for about 20 minutes. I did not use the broil method as she did because I had a glass pan. If you have a metal pan, you can go ahead and broil it. Baking kind of gives it that 'lasagne' melt together, awesomeness that you don't get from broiling though. I'd suggest the bake every time.
Serve with gluten free crackers, or use the casserole suggestions above for a meal. Either way, this recipe yields the most AMAZING, mayo free spinach artichoke dip. Your guests will swear you bought it at a restaurant and you'll know better from all the work, but it will be so worth it.