Spinach and Artichoke Dip with a twist.

This is a favorite appetizer at many a date-night restaurant. It’s a safe bet and very ”same” no matter where you go. Well, safe and same is not what a mad scientist does. I did start with most of the normal things you know: cream cheese, sour cream, and spinach then came the changes. I didn’t use frozen spinach; I used fresh and some collard greens. I didn’t use parm; I used Romano cheese. I know the lemon zest isn’t standard either, but it livened the dish up. I hope you like it.

6 ounces cream cheese
4 ounces sour cream
4 ounces Romano cheese grated
6 ounces collard greens chopped and ribs removed
6 ounces fresh spinach
8 ounce jar artichoke hearts chopped finely
1/4 cup red onion chopped finely
1 zest of lemon
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon salt

in a large sauce pan add 4 cups of water.

Remove ribs from collards and roll together and cut in 1/8-inch pieces; then rough chop; add to water and cook for 1 hour.

After 1 hour add spinach and cook for 15 minutes; drain and let cool for 30 minutes.

After it cool, strain in cheese cloth and chop fine.

Chop artichoke fine.

Chop red onion fine.

In a large bowl mix cream cheese, sour cream, lemon zest and Romano cheese until well combined.

Add artichoke hearts and fold in

Add red onions, spinach and collards and mix until combined.

Add salt, pepper and red pepper and mix.

Refrigerate for 30 minutes.

Serve with chips or pita

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