Picture from Google.
As I was thinking of a menu for the Super Bowl this Sunday, what sounds better than lots of fun finger foods?! So we'll be having potato skins, taquitos, chips and salsa, Bagel Bites, sausage and cheese tray, (all for my husband), shrimp cocktail, olives, meatballs, pomegranate sausage bits, and this Artichoke Dip with Stacy's Pita Chips. Artichoke Dip is the WORST option you could have as an appetizer because most recipes begin with Mayo and cream cheese and end with the veg. It should be backwards. Which, once again, is why I love the Eat This, Not That books! In the 2010 version they have included the following recipe, which I will be making this Sunday!
Ingredients:
1 12oz jar artichoke hearts in water, drained and chopped (they recommend Cento brand)
1 16oz box chopped frozen spinach, thawed (Cascadian Farm Organic)
2TBS olive oil based mayo
1/2TBS butter
1 onion, finely chopped
3 cloves garlic, finely chopped
1 small can roasted green chiles, drained and chopped
2TBS whipped light cream cheese
juice of 1 lemon
salt and pepper, to taste
Whole wheat pitas -- optional
Instructions:
Optional -- Cut pitas into 6-8 wedges and separate the layers. Spread on 2 baking sheets and bake at 400 for 5 minutes.
Heat the butter in a large skillet over medium heat. Add onion and garlic and cook for 5 minutes. Add artichokes, spinach, chiles, mayo, cream cheese and lemon juice. Cook, stirring often, for 5 minutes. Season with salt and pepper.
Serves 4.
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