This dip was so good! It was awesome hot and it was even better cold the next day.
I took this recipe from “The Epicurious Cookbook” by Tanya Steel.
I made this earlier in the day and baked it later that same night.
10 ounces frozen spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1. Position a rack in the middle of the oven and preheat the oven to 350F.
2. Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.
YIELD : Makes 8 to 10 servings
I found this great recipe from an old Canadian Living magazine.
If you have a food processor, this spread is super easy and fast to throw together. I used white kidney beans since I could not find cannellini beans.
This spread is much like a hummus consistency. Pack up some chopped up veggies and some pita and enjoy a lunch full of protein and fibre.
1 1/2 cups broccoli florets
1 can (540ml) cannellini beans or white kidney beans, drained and rinsed
1 cup shredded old cheddar cheese
1 clove garlic, minced
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 tsp each salt and pepper
9 cups vegetable crudités (baby carrots, celery, sweet pepper)
3 whole grain Greek-style pitas, cut into wedges
1. In a saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water, drain well. Transfer to food processor.
2. Add beans, cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth. To take along, divide dip, vegetables and pitas among resealable containers.
I found this recipe on allrecipes.ca. I have had this taco dip many times made by various people throughout the years. This dip seems to be quite the classic. I searched through the many reviews on this recipe and people have commented that they’ve made it for their kids and now their kids make it for their kids. Obviously, this one has been around for quite some time.
In the reviews, I noticed that some people used 8 ounces of cream cheese and 8 ounces of sour cream (instead of the 16 ounces asked in the recipe). I used the full 16 ounces of sour cream since my husband isn’t a big cream cheese fan and I wanted to see if the cream cheese taste was still strong…and it isn’t. I used low-fat versions of both the cream cheese and sour cream.
Be sure to use a hand mixer or food processor to smooth out the cream cheese before adding the sour cream and taco seasoning, since your base will come out super lumpy. I made mine in the afternoon and threw it in the fridge. I then assembled the veggies and cheese on top before my guests arrived.
In the reviews I noticed that some people added salsa on the base before adding the vegetables on top. You can use whatever veggies you like really, some people added red onion to theirs. In my dip, I omitted the bell pepper and used a Tex-Mex cheese mix. I also served my dip with multi-grain tortilla chips.
This recipe makes 25 servings.
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce – rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes, seeded
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained
1. In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.