What to get...

• 6 cups fresh spinach, chopped
• 3 (14 oz) cans artichoke hearts, well drained
• 1 can waterchetnuts, sliced
• 1/4 large sweet white onion, diced
• 4 garlic cloves, chopped
• 1.5 cups low fat ricotta cheese
• 1 cup parmesan/Italian cheese blend, shredded
• 2 cups mozzarella cheese (low moisture-part skim), shredded
• 1 small lemon for zesting
• 4 T white wine (to use to cook onion & garlic)
• 2 dashes worcestershire sauce
• 1 tsp. EVOO
Seasonings:
• 2 tsp. coarse ground black pepper (approximate, to taste)
• 1 tsp kosher salt (approximate, to taste)
• 1/4 tsp. cayenne pepper
• 1/4 tsp. paprika
• 1/4 tsp. dried thyme
• 1/4 tsp red pepper flakes
• 1 sourdough baguette, sliced, to eat with dip
• 1 bag of tortilla chips, to eat with dip

What to do...

1. Chop spinach & trim off any stems, set aside
2. Chop water chestnuts, set aside
3. Drain canned artichoke hearts well, smashing to remove any extra fluid & chop
4. Chop onion and garlic
5. In Saucepan on stove, heat EVOO & lightly brown garlic.
6. Add onions & 3T white wine, cook till tender, stirring intermittently, until fluid evaporates.
7. In a non-stick pot on stove, add chopped artichoke hearts, water chestnuts, salt, pepper, cayenne, paprkia & onion/garlic mixture, & heat on low
8. To this add zest of about 1/2 of a lemon
9. Stir & remove from heat
10. Off the burner, stir in the ricotta, mozzarella, & parmesan mixture until combined
11. Put pot back on low, adding worcestershire, fresh spinach, red pepper flakes, & reamining 1T of white wine
12. Stir & cover; heat on very low for approx 15 minutes, stirring halfway. (spinach will wilt with heat)
13. Test, and add S&P to taste as needed
14. In the meantime, slice baguette
15. Serve very warm, with bread slices & tortilla chips
16. Enjoy!

Notes

http://www.dinnervine.com/2012/02/super-bowl-of-hot-spinach-artichoke-dip/

from the kitchen of www.dinnervine.com