Whew! What a week...still recovering from Super Bowl mania. As promised in my Deceptively Decadent Super Bowl Snack round-up last week, I'm sharing recipes for all of the delicious SCD-legal Super Bowl snacks that I made for the big day. Better late than never, right? You can enjoy these year-round, so don't wait for the next Super Bowl to dig in.
I'm starting off with my favorite recipe of the bunch...my version of Spinach Artichoke Dip. This has to be my favorite hot dip of all time. I love how it turned out. I was inspired by a spinach dip recipe I found on I Wash...You Dry, which unlike many dips, did not have cream cheese as a base.
Among my many tweaks, I used fresh swiss chard instead of frozen spinach....cause that's what I had in my fridge. I also used a bag of frozen artichoke hearts instead of canned...per SCD rules. I wanted more veggies in this dip, so I added a chopped onion, chopped mushrooms and chopped roasted red peppers. For the cheese, I kept the parm, but swapped in provolone for mozzarella and used fresh garlic instead of garlic powder. The results were hot, cheese-y and supremely gratifying. I served it with pork rinds, but it was equally delicious with raw veggies to dip in.
And it was really easy to make! I started off by sauteeing mushrooms and onion in butter and olive oil over medium heat until soft. Don't like mushrooms? Just leave them out. It's your dip.
Then I added garlic and stirred it in until I could just smell the garlic. (Never let garlic burn or it will turn bitter.) On top of that, I piled on the greens and cooked just until they wilted.
Finally, I piled on the artichoke hearts and roasted red peppers, mixed it all together and took it off the heat to cool. Doesn't that look yummy already??
While my veggies were cooling down, I stacked, sliced and finely chopped some provolone slices into "shreds." (Again, cause that's what I had in my fridge and I was making it work.)
Finally, I mixed in the cheese and mayo and poured it all into a glass baking dish. I sprinkled some extra cheese on top and popped it in the oven.
About twenty minutes later, I had this...
And this is what it looks like on a pork rind, heading towards your mouth...
Now if you aren't already hungry enough, I will tell you that this stuff was amazing slathered on top of broiled salmon and makes a great pilaf if you mix it with rice or "riced" cauliflower...just sayin'...not that I ate a ton of it or anything. Now go make some yourself and let me know what you think! Next up, I'll share my mini "corn-dog" recipe, so check back again soon! XOXO, Cindi
INGREDIENTS:
2 T. butter
2 T. olive oil
1 onion, diced
12 mushrooms, diced
2 garlic cloves, minced
1 bunch fresh greens (spinach, shard, kale), washed, de-stemmed and finely chopped
1 bag (12 oz.) frozen artichoke hearts, finely chopped
1 roasted red pepper, diced.
1 c. mayo
1 c. Parmesan cheese, grated1 1/2 c. provolone cheese, shredded
INSTRUCTIONS:
1. Sautee onions in olive oil and butter until just sweating. Stir in mushrooms and cook until soft.
2. Add garlic, stir just until you smell the garlic, then add the greens and cook until wilted.
3. Stir in the artichokes and roasted red pepeprs, remove from heat and let cool.
4. Mix in mayo and most of the cheese - set aside a few tablespoons of parm and about 1/4 cup provolone to sprinkle on top. Salt to taste. Pour into 8x8 glass baking dish, sprinkle with reserved cheeses.
5. Bake at 375 for 20-25 minutes.
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