Warm Mediterranean Spinach Dip

Author: Canadian Living

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

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Mediterranean Spinach Dip

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