The very last chapter of Classic Snacks is dedicated to the popular dips and spreads, we all love.This is a great ending to this cookbook, since it includes recipes that compliment our favorite snacks foods.So, what is included in this chapter? Well, there is a great line up of homemade recipes for french onion dip,spinach artichoke dip,blue cheese dip,ranch dressing,port wine cheese spread,pimento spread and even Chez Wiz.So as you can see there is something for everyone and each recipe would be great to serve at a special event,party and of course Thanksgiving dinner.So for me,as you can see I tested out the Spinach Artichoke dip.
There are so many recipe variations of this kind of dip and some can be simple,challenging and quite expensive.This recipe delves in all this aspects, without being too overwhelming.This recipe has very simple and detailed directions,where you feel very comfortable.It is also challenging in its own way,especially when your someone that is never made this dip before.This dip also could be labeled as expensive to make when it includes two strong age cheeses such as Provolone and Pecorino Romano.However I feel both cheeses bring so much flavor to the overall dip that its well worth the money to indulge in such a delicious flavor experience.Then lastly to comment on, I feel this recipe is very adaptable so if you want more of your favorite cheese or vegetable I could definitely recommended it.I give two thumbs up for this recipe!
Now for the best part of any recipe, the taste testing.This is a dip where you can stuff your face and not feel to guilty about it.It can also be served with just about anything from bread to your favorite vegetables.This is one of those rich and creamy dips that you can impress almost everyone with because has so many flavor.Some flavors are even hard to even describe;however I detected salty,tart,sweet and even spicy.I can imagine there is more then just those flavors piled into this one simple dip and I feel each ingredient plays a really important part in this wonderful flavor experience.In the end, I give the flavor two thumbs up!
I highly recommend this recipe and I feel everyone should at least make it once in their lifetime.I also recommend all my fellow Canadians who are having Thanksgiving dinner this Sunday or Monday to serve this on their dinner table.This spinach artichoke dip is great with everything and everyone will be highly impressed that its completely homemade.So enjoy the recipe and Happy Thanksgivings! Also,everyone be sure to tune in soon, for my overall review of Classic Snacks Made From Scratch and find out what cookbook I'm about to review next? Exciting isn't it.Well for now check out the recipe.....
Spinach Artichoke Dip
Yield: 6 people to stuff their faces
Total Time: 1 hour
Special Equipment: Oven safe casserole,fine mesh strainer
1 head garlic
1 tbsp olive oil
1 (10 oz) box frozen chopped spinach,thawed ( My tip: Can be nuggets as well, 500ml bag)
1 (14 oz) can water packed artichoke (My tip:Can use smaller jars as well)
4 ounces cream cheese, softened
1/2 coarsely grated Pecorino Romano Cheese
1/2 cup shredded Provolone Cheese
1/4 tsp salt
1/4 cup whole or reduced milk
Preheat the oven to 375F. Slice the tip of the garlic head to barely expose the top of the cloves and then place the cut end on to a piece of foil.Then drizzle with olive oil and seal in the foil packet.
Roast the garlic for 30-35 minutes,until the garlic is soft and just turning golden brown.Carefully peel open the foil and let cool to room temp.
Drain the thawed spinach in a fine mesh strainer,pressing to make sure the water is squeezed out.Transfer the spinach to a large bowl.
(Tip: Can use frozen nugget spinach,500ml bag)
Drain the artichokes and chop coarsely.Add to the spinach in the bowl. ( My Tip: Can use smaller jars of marinaded artichokes hearts. I used more then 14 oz of artichokes)
Over the bowl,squeeze the cooled head of the garlic from its base: the softened, roasted cloves will pop out of their skins into the bowl.Some will be so soft they"ll have pureed within their skins,squeeze well to get the majority of the puree out.
Stir the softened cream cheese, Pecorino and Provolone cheeses, and salt into the spinach-artichoke garlic mixture until well blended.Add 2 tbsp of the milk and check to see if its creamy enough .Add the rest of the milk, a tablespoon at a time until reaches desired texture. (Tip: Can easily add more cream cheese,to make it creamier if you desire)
Transfer the mixture to an over safe casserole dish.Bake for 20 minutes,until the dip is bubbling and golden brown the edges.Serve warm with chips or roasted baguette slices for dipping.Can store up to a week in an airtight container and can be easily reheated in a casserole dish in the oven.