Uptown Spinach and Artichoke Dip - my Yahoo Answers

I found a "basic" recipe on the Food Network and have since doctored it up. I serve mine with toasted pita chips. Make extra chips if you have different dips you want to serve in addition to the spinach artichoke dip.

This dip is the best ever. It has bacon in it and tons of flavor. People will be asking you for this recipe for a long time!!

Uptown Spinach & Artichoke Dip:

Olive oil
Non-stick cooking spray
3 cloves garlic, minced
1 shallot, finely minced - as fine as you can get it - onion can be substituted
1 - 10-ounce package frozen chopped spinach, thawed
1 - 6-ounce jar marinated artichoke hearts, rinsed, and chopped
10 strips of center cut bacon, cooked until very crisp and then crumbled (you can use regular bacon - center cut has 30% less fat)
1 teaspoon lemon zest
2 cups reduced fat sour cream (you can use whole fat, as well)
1 teaspoon kosher salt

Optional:
-leave shallot out
-substitute onion for shallot
-add in fresh dill or parsley

Spray a non-stick skillet with non-stick cooking spray, such as PAM. Add garlic and shallot and stir until shallot/onion becomes somewhat translucent - see through - about 4 minutes. Pour shallot/garlic mixture into a bowl to cool.

Defrost spinach. Place in a kitchen towel that is dark, if possible. Wring out the spinach water - as much as you can. Chop into smaller pieces if necessary - you may find that spinach leaves are cheaper then chopped spinach so it will take an extra step but save you money. Add chopped spinach to a large mixing bowl.

Empty the contents of the artichoke hearts into a colinder to rinse. The reason we are rinsing is that if the artichokes are kept in oil or a spice combination, we dont want it to overpower our dip. Rinse until all spices come off of the hearts.

To the bowl, add the sour cream, artichokes, bacon, cooked garlic/shallot mix, lemon zest, and salt. Mix throughly. Taste for salt. Place in the fridge until almost ready to serve.

**I use extra bacon and spinach, making the dip thicker, heartier, and more the way I like it. If you add more bacon, you may need to use less salt. Also, if you use reduced fat sour cream, you may need to add additional salt, as some find it to have less flavor. If you use reduced fat sour cream along with the center cut bacon, you can feel better about eating this dip because you have cut the fat by over 35%.

This can be served with tortilla chips, bread, toasted bread, or pita chips.


Toasted Pita Chips:
Spice Mixture:
2 tbs. dill
1 tbs. parsley
1 tbs. salt
1/2 tbs. pepper
1/2 tsp. season all salt (you can leave this out if you dont have it)
1-2 tbs. Italian seasonings such as basil, oregano, thyme, and rosemary - or any combination of the bunch

3 tbs. olive oil
3 tbs. water - you can use all oil if you want - by using water, we are cutting the fat without cutting the taste

6 pita rounds, cut into 8 triangles - cut in half, then in quarters, cut each quarter in half

Preheat oven to 400F. Line a cookie sheet with tin foil.

In a bowl, combine spice mixture, oil, and water. Mix. One at a time, dip the chips into the mixture, trying to ensure that seasoning makes it onto all pieces. Place pita pieces on the cookie sheet.

Cook for 5-7 minutes each side or until desired crisp texture. Serve warm, room temperature, or place inside of a air tight container and serve at a later time.

**Remember that you can really use any spice mixture you have around. Sometimes, I might add some paprika, cayenne pepper, or garlic powder. It doesnt have to be exact and either way, it will still turn out delicious!!!