Artichoke and Spinach Dip


Whenever we go out to dinner, this is ordered. Sometimes it’s really good. Sometimes it’s really just okay. But, even the bad ones are palatable … how can you go wrong with artichokes, spinach and CHEESE! Quite frankly, you can’t.

So, on trifecta nite, this made perfect sense – there was also Basque Chicken and Baked Orzo. I think the problem with this trio was TOO.MUCH.CHOPPING!

This appetizer satisfied the vegetarians, the munchitarians and most importantly that sweet fella who indulges my insanity whimsy, doesn’t laugh when I HAVE to photograph dinner before he’s allowed to take a forkful, and is patient when I jump around him taking pictures while he’s chopping. It’s comforting that my food and blogging obsession doesn’t cause eye rolling, but brings a smile and the knowledge that he’s going to have something yummy to eat as soon as I put the camera down.

  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 (13.75 oz.) can quartered artichoke hearts, drained and chopped
  • 1 C light sour cream
  • 4 cloves garlic, minced
  • 4 oz. low-fat cream cheese, room temperature
  • 4 oz. (about 1 cup) shredded Mozzarella cheese
  • 2/3 C grated Parmesan cheese
  • 1/3 C finely-chopped onions
  • 1/2 t black pepper
  • 1/4 t salt

NOTE: Squeeze the spinach really well so you get as much water out as humanly possible.

Chopped artichokes

Preheat oven to 350 degrees F.

Stir all ingredients together in a bowl until blended.

Ready to bake

Transfer to an oven-proof dish, and bake for 25-30 minutes or until the cheese is melted and the top just starts to brown.

Serve immediately with pita, tortilla chips, chopped veggies, or whatever pleases you!

Torta Senza Riso

I am so pleased to be participating in the Holiday Recipe Club (if you want to join click on the link and send in an email)! I love these blog hops. So much fun to see what everyone else is doing and cooking and baking. I particularly love that this one is no pressure. I don’t work well with deadlines. This one is simple ~ a few weeks before the holiday you’re sent a list of ingredients. You have to use 1, 2 or all 3 in your recipe. How much fun is that?

Back to the cooking!

Growing up, one of my favorite things to have at any holiday was my Great Grandmother’s Torta. Plain and simple – a flaky pie-like crust, spinach, rice, parmigiano, eggs, baked and fabulousness. Then my Mother throws a wrench into the works with a recipe by her friend Celeste for something very similar, that she has now tweaked, but without the rice and using ricotta.

  • 1 pie crust ~ deep dish
  • 1 – 6 oz. bag baby spinach, roughly chopped
  • 2 eggs
  • 1 16 oz ricotta
  • heaping 1/4 C parmigiano
  • 1/4 t fresh ground pepper

NOTE: For you do-it-yourselfers out there, by all means make the pie crust. I used a Pillsbury pie crust.

Preheat oven to 350 degrees.

Roughly chop the spinach and saute until cooked down. Let cool and squeeze dry. If you don’t squeeze it dry, the whole thing will be too soggy and watery.

Mix spinach, eggs, ricotta, parmigiano and pepper in a bowl.

Pour into pie crust, smooth out top and bake for about 45 until lightly brown on top.

This makes a wonderful lunch, light supper with a salad, or side dish.