Thursday, January 4, 2018
SPINACH AND ARTICHOKE HOT CASSEROLE/DIP
It can be either one, but we usually use it as a side dish. Using what sounds good and what's in the fridge, along with a couple of things J. picked up at the store for me...here's how it's made, roughly!* Uncooked, it tastes great, baked with a nice brown top, EVEN BETTER!
3-4 cloves garlic, minced
3 green onions and tops, from the garden
1 can of quartered artichoke hearts, chopped
Double handful of baby spinach
What bit of cream cheese was left in the fridge--1/4 C. maybe?
A nice big blob of mayo--probably a half cup or more. Emptied the jar...
Same of organic greek yogurt (some recipes call for sour cream), probably a cup, emptied the carton
1- 1/2 packages grated Parmesan (fresh would be wonderful, but I'm lazy...)
Plenty of black pepper
A little home made nettle salt (that would be sea salt and dried nettles, before you ask!)
Mix together well
Saute the garlic, onions, artichokes, and spinach in ghee (butter's fine, olive oil's fine, just not corn or soy oil) till the onions were transparent and the spinach cooked down (I should have used more...)
Stir into sauce mixture, eat as is if you want it cold, bake at 375 for 40 minutes or till browned on top and cheese is melted. Give or take!
(Some versions call for bacon, yum, some for some cream or coconut milk, but this is JUST fine as it is...)
*I found so many different versions with so many different ingredients, I just picked the bits I liked best and winged it!