Warm Mediterranean Spinach Dip
16 people added this to their Recipe Box
This recipe makes 40 2 tbsp (25 mL) servings
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.
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
- Keywords : Christmas; Appetizers; Spinach; Tomatoes; Cheese; Skillet; Broil; Make-Ahead; 100 calories;
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