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Logan, Beth
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La Belle Cuisine
Spinach and Artichoke Dip
Tom Fitzmorris
“How this dish caught
on to the degree that it has surpasses my
understanding,
but one thing's for
sure: no restaurant will tell
the secret of the recipe. That is,
I can assure
you, because there
is nothing to it, and they don't want you to know that. I
predict
that in years to come a network of pipelines will be built to de-
liver spinach-artichoke dip to chain restaurants and your favorite
grocery store.”
Serves ten to fifteen philistines.
1 cup green onions,
chopped finely
1 clove garlic
1/3 stick butter
Two 10-ounce bags
fresh spinach,
washed and picked of big stems
1 can artichoke
hearts packed in water
8 ounces Philadelphia
cream cheese
4 ounces whole-milk
mozzarella,
shredded
4 ounces sour cream
1 1/2 teaspoons
Worcestershire sauce
2 dashes Tabasco
1/3 cup very finely
grated
Romano cheese
1 1/2 teaspoons dill
1 cup shredded
Monterey
Jack cheese
1. In a large
saucepan over low heat, sauté the green onions and the garlic
in the butter
until the onions turn soft.
2. Add the spinach, still wet from washing. Cook until it wilts. Remove
from the
heat.
3. Drain, rinse, and break the artichoke hearts into small pieces with your
fingers, and add to the pan. Add all the other ingredients except the
Monterey
Jack and combine well.
4. Turn the mixture into a glass baking dish. Top with the Monterey Jack. Bake
at 350 degrees for 20 minutes, until the cheese has melted. You
can also do this
step in the microwave, six to ten minutes on 70 per-
cent power, turning the dish
every two minutes. (Microwave ovens
vary greatly, however, so monitor this
closely.)
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