Gail

Gail Johnson
Excuse to Party With Earls’ Spinach Artichoke Dip

Excuse to Party With Earls’ Spinach Artichoke Dip

Excerpted from Earls Kitchen + Bar’s Earls: The Cookbook—Eat a Little. Eat a Lot. 110 of Your Favourite Recipes (Appetite by Random House, $35).

“Looking back through our early menus we’re reminded how wonderful it was to not have a worry in the world—like, for example, about calories. But then there’s this worthy Chuck Currie standard, which while not precisely spartan, does feature an actual vegetable, and one that’s fairly good for a person, too. PS: Substitute kale for the spinach, serve with beet chips and hey, it’s the twenty-first century.”

Photo credit: MyRecipes
StreetsnEats

8 oz. (225 g) cleaned spinach leaves
1/4 cup (60 mL) finely diced white onion
Vegetable oil for frying

4 oz. (115 g) cream cheese, room temperature
2 cups (500 mL) shredded mozzarella
1 cup (250 mL) finely diced canned artichokes (well drained)
1/2 cup (125 mL) finely diced water chestnuts
1/3 cup (80 mL) sour cream
1/3 cup (80 mL) mayonnaise
1/3 cup (80 mL) heavy cream
1 Tbsp (15 mL) Frank’s RedHot sauce
3/4 tsp (3.75 mL) minced garlic
3/4. tsp (3.75 mL) ground black pepper
3/4 tsp (3.75 mL) Worcestershire sauce
1/2 tsp (2.5 mL) fine salt
1/2 tsp (2.5 mL) lemon juice

To serve
1/4 cup (60 mL) salsa (optional)
Tortilla chips or grilled bread

  1. Place the spinach in a lidded container and microwave for 3 minutes or until wilted. Or you can steam it for 3 to 5 minutes or until it’s cooked. Spread out on a plate and allow to cool completely before squeezing the liquid from the spinach. Too much liquid will give you a watery dip. Finely chop the spinach and set aside.
  2. Sauté the onions in the vegetable oil until translucent but not browned. Set aside to cool.
  3. In a large bowl, mix the cream cheese, mozzarella, artichokes, water chestnuts, sour cream, mayonnaise, cream, Frank’s hot sauce, garlic, black pepper, Worcestershire sauce, salt and lemon juice until well combined. Add the chopped spinach and sautéed onion to the mixture. Combine thoroughly. Can be stored in the fridge for up to 2 days.
  4. When ready to serve, heat the spinach artichoke dip in a microwave-safe container for 1 minute. Stir well and heat for an additional minute. Top with salsa (if using) and serve immediately with a pile of tortilla chips or grilled bread.

Check out the “Grey Cup Caesar.”

Gail
Author
Gail Johnson is an award-winning journalist based in Vancouver who has earned national and local nominations and awards for her work. She contributes regularly to the Georgia Straight, Globe and Mail, Yahoo Canada, and other publications and websites. She is also the food columnist for CBC Vancouver’s On the Coast program, appearing weekly on air during prime time. A mother of two, she speaks fluent French and conversational Spanish and is a certified fitness instructor, teaching high-intensity classes regularly.

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