Do you have a St. Patrick’s Day parade where you live? Here in Baton Rouge it is a great neighborhood parade that turns into a pretty big deal. And if you live on or near the route you better have a few snacks as you are sure to have some parade revelers as guests. Solve your party food, appetizer, and finger food needs! My quick, popular version of Spinach Artichoke Dip includes creamy Brie and Parmesan. Really hard to beat, try it if you doubt me. Serve with pita chips or vegetables, like red pepper squares, cucumber rounds and carrots.
If you’re in true entertaining mode serve in easy, yet impressive bread bowl. To create cut a thin slice off the top of a round bread and scoop out the soft inside, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up!!
Spinach Artichoke Dip from Holly Clegg’s Trim & Terrific Gulf Coast Favorites
Makes 20 (1/4-cup) servings
1 onion, chopped
1/3 cup all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
Salt and pepper to taste
1. In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.
2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.
Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat