This lower-fat version of the well-known creamy spinach dip is best served on slices of crusty Italian bread or baguette, or with flatbread crackers for dipping.
- Portion size 1 serving
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 2 bags (10 oz/284 g each) spinach washed and trimmed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 anchovy chopped
- 3/4 teaspoons fennel seeds
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon salt
- 1 bottle (680 ml) strained tomatoes (passata)
- 1/2 cup grated romano cheese
- 1/2 cup grated Parmesan cheese
MethodIn batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and set aside.
In skillet, heat oil over medium heat; cook garlic, anchovy, fennel seeds, hot pepper flakes and salt, stirring constantly, until fragrant and garlic is lightly golden, about 1 minute.
Stir in tomatoes and spinach; heat through, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Spread evenly in pie plate, gratin dish or shallow baking dish; sprinkle with cheese. Broil until hot and bubbly and cheese is golden, about 3 minutes.
Nutritional facts Per 2 tbsp (25 mL) : about
- Sodium 59 mg
- Protein 1 g
- Calories 26.0
- Total fat 1 g
- Potassium 175 mg
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 7.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 18.0
- Vitamin C 7.0