Tastes of the Season
A perennial favorite of beer-side munchies – I couldn’t resist putting my own spin on this crowd pleaser! So grab your favorite artisanal craft brew, some friends and mangia bene artfully!
Spinach Artichoke Flower-Heart Dip
Crowd pleasing appetizer and beer-side staple.
- 2 T. butter
- 1 fresh lemon, juiced and zested
- 1 T. fresh minced garlic, about 3 cloves (Or 3/4 t. powdered garlic)
- 1 small carrot, shredded (About 1/3 cup)
- 1/4 cup onion, minced
- 1 can or jar (14 – 16 oz.) artichoke hearts
- 12 oz fresh baby spinach (or 10 oz package frozen) chopped
- 8 oz. cream cheese (regular or low fat)
- 1/2 c. mayonnaise (regular or low fat)
- 1/2 c. sour cream (regular or low fat)
- 1 c. shredded Italian cheese blend (Or 1/2 c. Mozzarella, 1/4 c Romano, 1/8 c. Asiago, 1/8 c. Provolone)
- 1/2 c. fresh, grated Parmesan cheese, divided
- 1 can palm hearts, (14 oz.) chopped
- 1/2 t. freshly ground black pepper
- 1 t. GC Lavender Culinary Lavender buds
- Pre-heat oven to 350 degree F.
- Saute onion, garlic, and carrots over low heat until tender.
- Add spinach leaves, and heat until wilted. Set aside.
- Beat cream cheese, mayo, and sour cream until smooth.
- Add 1/2 t. lemon zest, 2 t. lemon juice, pepper and lavender.
- Stir in onion spinach mixture, 1/4 c. Parmesan cheese, Italian cheese mix along with chopped artichoke and palm hearts.
- Pour mixture into a 2-quart casserole.
- Top with 1/4 c. Parmesan
- Bake at 350 degrees F 15-20 min., until lightly browned. Garnish with some fresh spinach leaves and lavender buds! Great on toast points, pita bread chips, or tortilla chips.
Find GC Culinary Lavender at your local farmers’ market or
Mangia bene – an Italian expression meaning “eat well”.
If you would like to try a fresh artichoke experience, read our recipe for Roasted Artichokes de Provence.
The recipe mentioned in Episode #1: Art and Artichokes of the Art for Life Podcast by Gallery’s Choice. Check us out and be sure and subscribe!