So my friend, Jenn, posted this recipe on her blog called Hearty-Choke Dip. I saw the title and thought, "NO WAY!" I'm leaving the recipe so you can see it's real. And who knows, you *might* want to make and eat it. Or, after reading this, serve it to someone you don't really like!! haha!  Just skip to the comments that follow... Hearty-Choke Dip |
Description:
From Eat, Shrink & Be Merry
http://www.foodnetwork.ca
Ingredients:
1 can (14 oz/398 mL) artichoke hearts (not marinated)
1/2 large yellow sweet onion, coarsely chopped
3 large cloves garlic, peeled and cut into thirds
1 tablespoon olive oil
Salt and freshly ground black pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
1 cup light sour cream (3% or 5%)
1 package light garden vegetable cream cheese (such as Philadelphia brand - 8oz/250g)
1/2 teaspoon grated lemon zest
4 or 5 dashes hot pepper sauce
1/2 package frozen spinach, thawed, squeezed dry, and chopped
1 cup packed shredded Asiago cheese, divided (4 oz/113g)
Directions:
1. Preheat oven to 425ºF.
2. Drain artichokes and pat dry using paper towels. Cut artichokes in half. Place artichokes in a small casserole dish or baking pan. Add chopped onions and garlic. Drizzle with olive oil and sprinkle lightly with salt and pepper. Mix well. Roast uncovered for 30 minutes, stirring once, halfway through roasting time.
3. While vegetables are roasting, place kidney beans, sour cream, cream cheese, lemon zest, and hot pepper sauce in the bowl of a food processor. Whirl until smooth.
4. Remove artichoke mixture from oven. Reduce oven temperature to 375ºF. Let vegetables cool for 5 minutes, then add to ingredients in food processor. Pulse on and off until mixture is well-blended but still slightly lumpy. Transfer artichoke mixture to a bowl and stir in spinach, a pinch of black pepper, and all but 2 tbsp Asiago cheese. Spoon mixture back into casserole dish. Top with remaining 2 tbsp Asiago cheese.
5. Bake, uncovered, on middle oven rack for 30 minutes, until mixture bubbles around edges and top turns a light golden brown. Remove from oven and let cool for 5 minutes before serving. It's hot! Serve with multigrain pita chips or whole-grain crackers.
6. Tip: Make sure spinach is well-dried (use paper towels to squeeze out excess moisture) before adding to dip.
From Eat, Shrink & Be Merry
http://www.foodnetwork.ca
Ingredients:
1 can (14 oz/398 mL) artichoke hearts (not marinated)
1/2 large yellow sweet onion, coarsely chopped
3 large cloves garlic, peeled and cut into thirds
1 tablespoon olive oil
Salt and freshly ground black pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
1 cup light sour cream (3% or 5%)
1 package light garden vegetable cream cheese (such as Philadelphia brand - 8oz/250g)
1/2 teaspoon grated lemon zest
4 or 5 dashes hot pepper sauce
1/2 package frozen spinach, thawed, squeezed dry, and chopped
1 cup packed shredded Asiago cheese, divided (4 oz/113g)
Directions:
1. Preheat oven to 425ºF.
2. Drain artichokes and pat dry using paper towels. Cut artichokes in half. Place artichokes in a small casserole dish or baking pan. Add chopped onions and garlic. Drizzle with olive oil and sprinkle lightly with salt and pepper. Mix well. Roast uncovered for 30 minutes, stirring once, halfway through roasting time.
3. While vegetables are roasting, place kidney beans, sour cream, cream cheese, lemon zest, and hot pepper sauce in the bowl of a food processor. Whirl until smooth.
4. Remove artichoke mixture from oven. Reduce oven temperature to 375ºF. Let vegetables cool for 5 minutes, then add to ingredients in food processor. Pulse on and off until mixture is well-blended but still slightly lumpy. Transfer artichoke mixture to a bowl and stir in spinach, a pinch of black pepper, and all but 2 tbsp Asiago cheese. Spoon mixture back into casserole dish. Top with remaining 2 tbsp Asiago cheese.
5. Bake, uncovered, on middle oven rack for 30 minutes, until mixture bubbles around edges and top turns a light golden brown. Remove from oven and let cool for 5 minutes before serving. It's hot! Serve with multigrain pita chips or whole-grain crackers.
6. Tip: Make sure spinach is well-dried (use paper towels to squeeze out excess moisture) before adding to dip.
THESE ARE THE COMMENTS THAT FOLLOWED THE RECIPE...
Grammie wrote on Feb 5 These sounds good. I love choke dip I haven't seen it with spinach together. Chili's has a very good choke dip. |
Hummingbird wrote today at 8:20 AM River Glorious said  This is a weird name. Who would want to eat a dip called "choke"???  because it has artichoke in it :) |
Hummingbird wrote today at 8:22 AM Grammie said These sounds good. I love choke dip I haven't seen it with spinach together. Chili's has a very good choke dip. it's in a lot of the artichoke dips you see around here. We usually order the spinach and artichoke dip at Crabby Joes when we go there. VERY good. We watched the Eat, Shrink & Be Merry show last night and it looked really good so thought we'd check their website to see if the recipe was on there. foodnetwork.com and foodnetwork.ca are not to be confused with each other - they are vastly different sites and the shows differ. Rob really misses Emeril Live's shows they took it off the air here on food network Canada. |
River Glorious wrote today at 3:20 PM Yes, but "choke" as in one-step-away-from-running-out-of-air-and-dying? |
1 comment:
you're making me famous, River :)
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