Not your average Spinach-Artichoke Dip. This dip is full of healthy ingredients! Beet greens, spinach, walnuts, and artichokes. Then instead of something creamy, balsamic vinegar is reduced down and added.
Olive oil | 2 Tablespoon | |
Artichoke | 10 , finely chopped ((outer leaves, tip, stem, and choke removed)) | |
Shallot | 1 , diced | |
Garlic | 3 Clove (15 gm) | |
Walnuts | 1 Cup (16 tbs) , chopped | |
Coconut palm sugar/Sugar | 2 Pinch | |
Balsamic vinegar | 1/2 Cup (8 tbs) | |
Dijon mustard | 1 Teaspoon | |
Salt | 1 Teaspoon | |
Red pepper flakes | 1 Pinch | |
Spinach | 4 Cup (64 tbs) , torn | |
Beet greens | 4 Cup (64 tbs) , torn | |
Cheese | 1 Cup (16 tbs) , grated ((mixture of Parmesan and Gruyere)) |
MAKING
1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
3. Add vinegar and reduce down for 3-4 minutes (or less!).
4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over).
5. Add spinach and wilt down for 2 minutes, or until all greens are wilted.
6. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
7. Stir in cheese.
SERVING
8. Serve topped with a little more cheese along with crackers, bread, or bagel chips.
NOTES
This dip can be made ahead of time and re-heated in the oven (re-heat covered with tinfoil or a lid), or it can be served cold. It can be eaten right away, topped with a little more cheese; or topped with cheese and baked until the cheese is melted. Bacon would be a great addition to this dish. Cooked, crumbled, and sprinkled on top when serving. Yields 4 Cups. Serving size for an appetizer. As a side dish or main dish it would vary.
Serving size
Calories 264Calories from Fat 141
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 617 mg25.71%
Total Carbohydrates 21 g7%
Dietary Fiber 10 g40%
Sugars 3 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet