Dip at it’s Finest!
Well maybe that’s exaggerated just a little bit but still, this recipe is simply amazing! When I was younger I used to work at a coffee shop and we served bagel chips with spinach dip and I swear I could have eaten it every day! Recently, my boss bought bagels from Panera Bread and there were some leftover so I took a plain one and a cheddar cheese one home. (Onion, garlic, herb, and rye bagels work well too.) I’ve been craving that spinach dip so I decided to give a recipe for spinach and artichoke dip that I have at home a go. It turned out great! Keep in mind, this isn’t your every day spinach and artichoke dip… this one is served cold.
To make the bagel chips you simply leave the bagels out on the counter for a couple days until they get hard but not rock hard. You just want them to dry out so they’re easier to cut. Do not get bagels that are pre-sliced. Remember, these are bagel chips so you want them to be round. Take the bagel, lay it on your cutting board and thinly slice pieces about 1/4 and inch thick. Put onto a baking sheet but don’t overlap. Preheat the oven to 350 degrees and cook for about 10-15 minutes. You want these to be nice and crisp… like chips ;)
Now for the dip. I have no idea who or where I got this from but it’s amazing! So thank you to whoever it is blessed me with this!
10 oz. package of frozen chopped spinach, thawed, cooked, cooled and squeeze drained.
1 1/2 cups of low fat sour cream
1/4 cup fat free mayonnaise
1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced onion (white or yellow)
1 small clove minced garlic
1/2 a 14 oz can of artichoke hearts, chopped
In a medium sized bowl, mix together all ingredients. Let sit in fridge 2 hours before serving. And Ta-da!
simple, easy, delicious!
