I was a guest recently on Windy City Weekend, a local entertainment show in Chicago. One of their sponsors is Alessi products and I was challenged with making dishes using their products. Since the show aired just before Super Bowl weekend I chose to make some “game day” foods and put together four recipes (Chicken And Sausage Gumbo, Jalapeño and Sun Dried Tomato Corn Muffins, Prosciutto And Provolone Wrapped Breadsticks, and Spinach And Artichoke Dip). Here’s one of the four. I hope you check them all out!
Spinach And Artichoke Dip
Ingredients
2/3 cu Vigo Plain Panko Bread Crumbs
1 tbl Unsalted Butter
1 tbl Alessi Olive Oil
8 oz Cream Cheese, at room temperature
1/3 cu Sour Cream
1/3 cu Mayonnaise
10 oz pkg Frozen Spinach, thawed, drained, and squeezed dry
14 oz can Vigo Artichoke Hearts, drained can shopped (save 1/3 cup of the liquid)
3/4 cu grated Parmesan Cheese
1/2 cu Shredded Mozzarella Cheese
1/4 cu Onion, finely chopped
2 cloves Garlic, peeled, smashed and minced, or 1 teaspoon Alessi Garlic Puree
1 tsp Black Pepper
Pinch of Salt, 1/8 tsp
Method
Heat butter and olive oil over a medium hi heat. Add bread crumbs and sauté until well coated and extra crispy, about 3 minutes. Be careful not to burn the breadcrumbs. Remove from heat and set aside.
Preheat oven to 350˚F.
In a large bowl, combine cream cheese, sour cream, mayonnaise, spinach, artichoke hearts, 1/3 cup of the reserved artichoke heart liquid. onion, and garlic. Spread mixture into a heatproof serving bowl. Top with toasted bread crumbs. Bake uncovered for 30 minutes.
Serve hot with toasted bread, pita bread, or pita chips.