Wednesday, October 16, 2013

Mediterranean Dip

Easy, quick Mediterranean Dip:
Mix, broil, and serve
When we recently enjoyed this appetizer in a restaurant, I did my best to duplicate it at home. This dip and the Baked Tortilla Chips I made to accompany it are easy make-aheads. 

I’ve expressed the measurements in weights because the recipe uses prepackaged commercial products. This recipe yields enough to serve several hungry snackers at any social gathering.

Mediterranean Dip:

8 oz. (250 g) brick-style cream cheese, softened
4 oz. (125 g) feta cheese, softened
2-½ oz. (75 g) cooked and finely chopped spinach, squeezed dry (I use ¼ of a 10 oz. (300 g) pkg of frozen spinach)
2 tbsp. finely chopped canned or bottled artichokes, drained (not marinated)
¼ medium diced tomato, seeds squeezed out (as garnish)
1 black olive, blotted dry and thinly sliced (as garnish)
1 small green onion, thinly sliced (as garnish) 

Whirl cheeses on pulse setting of food processor about 1 min., or until thoroughly combined. Cook spinach 2 min. in small amount of boiling water. Drain well in sieve, cool, and squeeze dry. Add to food processor, pulsing 10-to-12 times until well mixed in. Drain chopped artichokes, blotting dry. Add to food processor, pulsing a few seconds more. Transfer to heat-proof dish. At this point, dish may be covered and refrigerated for up to three days.

If made ahead: An hour before serving, bring dip to room temperature. Broil about 2 min., until top bubbles and becomes golden brown. Garnish with tomato-olive-onion mixture. Serve with Baked Tortilla Chips. See the post below this one for the recipe.

Mediterranean Dip and Baked Tortilla Chips
partner well with a variety of appys ... 

... As well as with Crostini.

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