This New Year’s Eve I thought I’d try and come up with a lighter, gluten-free, low-carb (since it doesn’t require chips or crackers) take on that warm, creamy artichoke dip we all enjoy by making a sort of hors d’oeuvre version.
It’s pretty easy to put together too!
- whole artichoke hearts (packed in water) - 2 (14.5 - 16 oz.) cans
- chopped spinach (defrosted and well strained) - 1 cup
- cooking oil - 1 Tablespoon
- minced garlic - 2 Tablespoons
- minced onion - 1/4 cup
- ground pepper - 1/4 teaspoon
- Parmesan cheese - 1/4 cup
- Mozzarella cheese -
Drain the artichoke hearts. Gently squeeze or press some of the moisture off each one and then slice them in half so you have two equal artichoke hearts. Place them on a baking sheet, inside up. In a skillet, lightly saute garlic and onion in the oil until tender. Add the spinach and Parmesan cheese and stir together until the spinach is warm and the cheese melts. Sprinkle with pepper and stir. Turn the broiler on low. Scoop a small amount of the spinach mixture and press into a mound on top of each half. Add a bit of Mozzarella cheese on top and pop under the broiler for approximately 5 minutes, or until the cheese melts and turns golden brown.
Be sure to keep an eye on them so they don't burn!
Best if served warm. Makes approximately 28 pieces.