Warm Mediterranean Spinach Dip

By The Canadian Living Test Kitchen

Tested till perfect

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Warm Mediterranean Spinach Dip

This recipe makes 40 2 tbsp (25 mL) servings

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Nutritional Info

Per 2 tbsp (25 mL) : about -
cal 2626 cal
pro 1 g1g pro
total fat 1 g1g total fat
sat. fat 00 sat. fat
carb 3 g3g carb
fibre 1 g1g fibre
chol 2 mg2mg chol
sodium 59 mg59mg sodium
potassium 175 mg175mg potassium
% RDI: -
calcium 44 calcium
iron 77 iron
vit A 1818 vit A
vit C 77 vit C
folate 1111 folate

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.

Ingredients

  • 2 bags (10 oz/284 g each) spinach , washed and trimmed2 bags (10 oz/284 g each) spinach, washed and trimmed
  • 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1 anchovy , chopped1 anchovy, chopped
  • 3/4 tsp fennel seeds 3/4 tsp fennel seeds
  • 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
  • 1/4 tsp salt 1/4 tsp salt
  • 1 bottle (680 mL) strained tomatoes , (passata)1 bottle (680 mL) strained tomatoes, (passata)
  • 1/2 cup grated romano cheese 1/2 cup grated romano cheese or Parmesan cheese

Preparation

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.

Source : Canadian Living Holiday Cookbook: Fall 2009

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