Serves 4
- 1 ½ ounces small dice onion
- 2 cloves garlic, chopped
- ½ ounce melted butter
- 12 ounces thawed and thoroughly drained frozen spinach, chopped
- 8 oz. canned artichoke hearts, coarse chop
- 16 ounces cream sauce (recipe follows)
- 1 t. Worcestershire sauce
- 6 ounces grated Parmesan
- To taste, kosher salt
- To taste, white pepper
- To taste, Tabasco sauce
1. In a large pan, lightly sauté the onion and garlic in butter until tender—do not brown.
2. Add spinach and sauté until hot.
3. Add artichoke hearts, cream sauce, Worcestershire sauce and 4 ounces of the Parmesan cheese. Mix well.
4. Season with salt, pepper and Tabasco.
5. Transfer dip to an oven-safe dish. Top with remaining Parmesan cheese and bake at 350° F. until hot and golden brown on top. Serve with tortilla chips or pita chips.
Cream Sauce
- 14 fl ounces whole milk
- 1 ounce all-purpose flour
- 1 fl ounce melted butter
- To taste, kosher salt
- To taste, white pepper
- Pinch of nutmeg
- 2 drops fresh lemon juice
- 4 fl ounce heavy cream, scalded
1. In a medium saucepan, simmer milk. In a separate saucepan, make white roux with the flour and melted butter.
2. Gradually whisk in hot milk to the roux, stirring constantly to prevent lumps. Bring sauce to a boil. Reduce sauce to a simmer, add seasonings and continue cooking for several minutes.
3. Add heavy cream and lemon juice.
Summer menus are peppered with lighter fare—specialty salads, succulent fruits, and vibrant vegetables. It’s also a season when our personal menus aren’t quite as “heavy.” Yet all too often I hear complaints that some low-fat, low-sodium recipes are too bland or too boring. Here’s a solution: using fresh herbs and dry spices is an ideal way of eating “lighter” without sacrificing flavor. More after the jump: (more…)
