Spinach Artichoke Dip

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 25

Makes about 2 cups, 4 - 6 servings

Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make this fabulous party dip. All it needs is hot, crusty French bread as an accompaniment to make a great summer appetizer or hors d’oeuvre.

Black and Green Tapenade with Goat Cheese Crostini

Makes 1 heaping cup

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination.

INGREDIENTS

3 bunches spinach, washed, stems removed

1 10 - ounce package

frozen artichoke hearts, thawed

1 cup mayonnaise

1/3 cup mascarpone cheese 1/3 cup crème fraiche

1/4 cup freshly grated Parmesan cheese

2 tablespoons goat cheese

2 tablespoons roasted garlic

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon black pepper

Topping

1/4 cup freshly grated Parmesan cheese 2 tablespoons breadcrumbs

1/4 teaspoon paprika

For the Tapenade

1 cup Niçoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup Oven-Dried Tomatoes (see separate recipe opposite page), drained

1 tablespoon capers

1 garlic clove

1 anchovy fillet

1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

METHOD

1In large metal sieve, blanch one bunch of spinach for about 1 minute in large pot of boiling water. Transfer in sieve to bowl of iced water and leave for 30 seconds. Remove sieve from water and with the back of a large metal spoon drain out excess water. Set aside. Repeat with remaining bunches of spinach.

2Place artichokes in bowl of your food processor fitted with the Processing Blade. Process for about 5 to 7 seconds or until very coarsely chopped. Pre-heat oven to 375 degrees F.

3Add mayonnaise, mascarpone cheese, crème fraiche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.

4Add blanched spinach and pulse a few times or until well blended. The dip should still have some texture and not be completely smooth. Spoon into a shallow ovenproof dish.

5In small bowl combine all ingredients for topping and sprinkle over spinach dip. Bake in a 350 degrees F oven for about 15 to 20 minutes or until heated through and top is golden brown. Serve hot surrounded by slices of crispy French bread or crackers.

Recipe courtesy Wolfgang Puck

For the Crostini

1 loaf crusty French bread, cut into slices on a bias Goat cheese

METHOD

1In your food processor fitted with the Processing Blade, combine all the ingredients for the tapenade except the olive oil. Using the pulse button, process until coarsely chopped and well blended.

Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month.

2Preheat oven to 400 degrees F.

3Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.

4Spread crostini toast with a thin layer of goat cheese, and then add tapenade. Serve immediately.

Recipe courtesy Wolfgang Puck