Conquer the College Kitchen

Spinach is one of the foods on our “brain list” this week.  It’s packed with vitamins and long-term memory aids.  Unfortunately for many people, this green tends to need a lot of help when it comes to the taste department.  It’s really great in salad, and for a light spring dish, mix it with strawberries and the dressing I used over the fruit salad from yesterday’s post.  It also works easily in sandwiches or omelets.  But if you’re looking for something a little more comforting than just a salad (go ahead, reward yourself for that all-nighter you pulled), try this hot spinach and artichoke dip.  It’s cheesy and delicious, especially with bread or tortilla chips.  For a healthier option, try it with vegetables like red peppers strips.  It’s easier than it looks, but it does take some time, so make it on a night you have a little free time to relax and de-stress.  We used the recipe for Applebee’s version of the dip, which can be found on RecipeZaar.  

You’ll need:

• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 (14 ounce) can artichoke hearts, drained and roughly chopped
  
• 1 cup shredded parmesan-romano cheese mix (save some of this for the top of the dip)
• 1/2 cup shredded mozzarella cheese
• 10 ounces prepared alfredo sauce
• 1 teaspoon minced garlic
• 4 ounces softened cream cheese
• One french baguette (or tortilla chips or veggies) to enjoy the dip with

Directions:

1. Pre-heat the oven to 350 degrees.
2. Prepare the alfredo sauce and make sure you keep a close eye on it so it doesn’t burn.
3. Thaw the frozen spinach using the defrost option in the microwave, unless it’s already thawed.
4. Mince and chop the garlic, shred the cheese and soften the cream cheese.
5. Chop the artichokes.  A good easy way to do this is rinse and drain them then put them back in the can and using a knife, mash them up in the can.
6. Combine all the ingredients into a medium sized bowl and stir everything together, or if you have a food processor use it: it really helps in breaking up the artichokes
7. Once the ingredients are thoroughly combined, transfer the mixture to a baking pan.  I used an oven-safe bowl which worked just as well, it’s up to you how you want to serve the dip.
8. Sprinkle some of the remaining parmesan over the top of the mixture.
9. Cook at 350 for 25-30 minutes, or until the cheese is crispy brown and melted.
10. As soon as you put the dip into the oven, slice up the baguette (if that’s what you’re having it with), lightly drizzle each slice with olive oil and sprinkle black pepper and a little shredded parmesan over each. Put the bread into the same oven for about 12-15 minutes.  It’s best if you time it so they’ll come out at the same time.
11. Let both cool before serving.

Here’s the visual guide:

Prepare the alfredo sauce

Thaw the frozen spinach

Rinse, drain and chop the artichokes

Combine all the ingredients and mix together

Transfer the mixture into an oven-safe bowl or a dish

Slice the bread and prepare with olive oil, black pepper and cheese

Put both into the 350 degree oven

Leave the bread in for 12-15 minutes, and the dip for 25-30 minutes

Other great spinach and artichoke dips to try:

Paula Deen’s recipe at the Food Network: a little on the Spicy side

A recipe with red pepper in it at About.Com

A bunch of different spinach and artichoke dip options from Kraft Foods

Finals week snack suggestion:

Trail mix! Nuts a great source of B-vitamins, which fight against stress.  They’re pretty high in fat though (don’t worry healthy fat), so stick to smaller portions, about 1/4 cup or so.  Almonds, pistachios and walnuts are all good for your immune system.  Mix in some Honey Nut Cheerios (or another cereal) to mix it up and add a little sweetness.  This is a great snack you can make a lot of and then throw in a bag to bring with you on the go.