Ahhhh, the brew pub. Sitting at the bar, eating snacks, enjoying the local brews, and catching up with my main man. No dressing up in scratchy, uncomfortable outfits. No making small talk with people you chose not to keep up with anyways. No trying to update your dancing style from the 80’s while dancing to an 80’s cover band. This weekend included such an evening, and while eating some deliciously cheesy artichoke dip, I figured that just perhaps make this my own with local asparagus and some calorie pinching techniques.
First of all, the asparagus in this needed to be clearly present. Due to its more delicate flavor, the requisite jalapenos in most any cheesy in in our abode were 86’d. While at Tachella Family Farm, I spotted a bag of small artichokes on the clearance table due to their browning tips. Bingo … more fresh produce. After all of the bother in preparation of the lovely thistles in the first trial, I’ll use frozen or canned artichoke hearts next time, as reflected in the actual recipe below. The asparagus does need to be fresh. It is all about the asparagus! I used a Cooking Light recipe for Cheesy Spinach-Artichoke dip as the basis for this plan, then just winged it from there. Enjoy!
Lightish Asparagus Artichoke Dip
based on the Cheesy Spinach-Artichoke Dip recipe in Cooking Light, October 2004
1 can quartered artichoke hearts, drained and coarsely chopped
8 oz package cream cheese at room temperature
8 oz light sour cream
1/2 cup fat free mayonnaise
1 cup grated Parmesan cheese
1/4 cup low fat milk
3 green onions including greens, finely sliced
1 TBS red wine vinegar
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1. Preheat oven to 375 degrees.
2. Quickly cook the asparagus pieces in a pot of boiling water for 1 minute. Rinse with cold water in a strainer to stop the cooking process then drain thoroughly to remove excess water.
3. In a mixer, blend the cream cheese, sour cream, and mayonnaise on medium speed until smooth. Add the Parmesan cheese, milk, green onions, red wine vinegar, black pepper and mix on low speed until blended. Add the asparagus and artichokes and mix until just combined.
4. Place artichoke mixture in a 1 to 1 1/2 quart baking dish, sprinkle with the cayenne pepper, and bake at 375 until cheese is melted and the mixture bubbles around the edges, about 30 t0 40 minutes. Serve with pita or tortilla chips.
- I served this with tortilla chips, but it would be better with pita chips. To make your own pita chips, cut each pita into two rounds, then into wedges. (I like sixths) Lay them on a baking sheet, rough side up. Lightly spray with olive oil, sprinkle with kosher salt and freshly ground pepper, and bake at 350 for about 10 minutes. Delicious!
- Why is is that every three years or so I have to relearn that cooking my own artichoke hearts is a big pain? Also, it just breaks my heart to toss all of those lovely leaves in the process.
- This is pretty vegetably, but I’m sure the you could even up the proportion of asparagus if you’d like.
- This was the first time I’ve included red wine vinegar in a cheesy dip. It was good! But, I’m a gal who doesn’t shy away from vinegars, either.