Dish of the Day: Spinach Artichoke Dip

In Vancouver, there are several restuarants that offer spinach and artichoke heart dip as an appetiser. They serve it with those fried nacho chips and I think they refry them before bringing the dish to the table because they always seem extra greasy.

One of these restaurants published their recipe years ago and I haven't ordered this dish ever since. Turns out that mayonnaise and butter are the main ingredients, as well as a lot of shredded cheese. Yummy....but a bit hard on the digestion, and who needs that much fat at one sitting?

I've asked my old friend ricotta cheese to stand in as the main ingredient in this delicious, cold weather appetiser. Ricotta is a relatively low fat cheese and it's still very light, high in protein and incredibly versatile. You can buy ricotta in low fat versions if you like, but I'm not keen on overly processed dairy foods.

Recipe for Spinach Artichoke Dip

- Take one block of frozen chopped spinach and prepare according to package instructions (usually, you boil it in a small amount of salted water for a few minutes)

- Dump the cooked spinach into a sieve, or colander and squeeze out all the water, or your dish will be watery

- Take 2 small jars of artichoke hearts (1 used one large can 398 ml) and also put them into the colander to remove all the water, or oil in which they were sitting

- Chop up artichoke hearts into smaller pieces if desired, and remove any woody pieces

- Generously butter a small oven-ready dish (I used an 8 x 8 square pan); go all the way up sides and edges

- Dump into your baking dish the contents of a 500 ml tub of ricotta cheese

- Now add the spinach and artichokes and mix well with a fork

- Stir in 2 Tbsp mayonnaise or sour cream and 1 Tbsp olive oil to make for a creamier consistency

- Add in a few shakes of salt and pepper and a pinch of cayenne pepper if you like a bit of spice

- Finally, add in 1/2 cup of shredded cheese (white cheddar, edam or gouda)

- Cover dish with aluminum foil and place in over at 375 for 20 minutes

- Remove the foil, crank oven up to 425 and cook for 5 more minutes

- Then turn oven to broil and watch your dish until cheese starts to brown

- Remove from oven and let sit for 5 minutes before serving. If you're eating with people who are related to you, or very good friends, eat right from the dish with tortilla chips, preferably a baked or multigrain kind. I served this with open-faced salmon sandwiches.

This dish can be reheated and really should serve 4 people at least 2 times. This is why you've buttered all edges of the pan to prevent ingredients from burning and sticking.