Saturday, March 13, 2010

Spinach and Artichoke Dip

Always popular with our students, Paul Dagenbach, Executive Chef at DeSha's, recently taught a Dinner Party class at the school. Paul brought this dip with him from the restaurant and promised the students he would send us the recipe. This dip is easy and delicious!

Spinach and Artichoke Dip
Recipe courtesy of Paul Dagenbach, DeSha's Restaurant

1 teaspoon olive oil
1 teaspoon minced garlic
2 cups heavy cream
4 ounces Parmesan cheese
4 ounces cream cheese, softened
4 ounces fresh spinach, julienne
12 ounces artichoke hearts, drained and chopped

In a medium pan, on low heat, add oil, when hot add garlic and sauté for 1 minute. Add heavy cream and turn heat to medium. Add Parmesan cheese gradually until melted. Add cream cheese, stir to incorporate. When warmed add spinach to wilt, about 3 minutes. Add drained chopped artichoke hearts and mix well. Makes about 3 1/2 cups.

Serve warm with toasted pita chips.


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