Wednesday, April 20, 2016

Spinach and Artichoke Hummus Dip

These are truly a few of my favorite things!! Look!

The ultimate dip mash-up. Perfect for pita chips, chopped veggies, spread on toast, straight off the spoon...

Don't judge me, guys. This Spinach and Artichoke Hummus Dip is everything we always wanted but never knew we needed. Smooth and creamy, bold and full of flavor.

I was inspired to make this dip when I was eating a (ready-made) spinach hummus and thought...we could do better. We can kick things up a notch. Everyone loves spinach and artichoke dip, so why shouldn't we combine it with a smooth homemade hummus, another universally loved dip? The answer is clear: we should combine them, and I did just that and will never go back.

Although the classic spinach dip is made with cream cheese and mayonnaise, I decided to add Mediterranean flare by using greek yogurt and feta cheese. Both yogurt and feta are delicious with hummus, like on a gyro or falafel plate, so it is natural to mix them all together for our dip smash-up!

Prep of this dip couldn't be easier...I simply prepare each dip separately, then gently fold them together like folding egg whites into a cake batter. This ensures that we can taste the components of each dip while at the same time creating a cohesive and smooth spread. Season along the way, as well as one more time at the end. This is a real crowd-pleaser and I can't wait for you guys to try it!!

Here's what you need for Spinach and Artichoke Hummus Dip* (Print Recipe!)

1 10-ounce package chopped frozen spinach, thawed and strained very well
1 15-ounce can artichoke hearts, drained and chopped
1 cup non-fat plain greek yogurt
1/2 cup creme fraiche or sour cream
1/2 cup feta cheese crumbles
1/4 cup grated parmesan cheese
1/2 teaspoon onion powder
salt and pepper and red pepper flakes to taste
1 15-ounce can chickpeas, drained and rinsed
2 cloves garlic
1/2 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil, plus extra for drizzling
1/4 cup water, may not use all of it
1 teaspoon cumin 
pita chips, cucumbers, carrots, and celery for serving

Here's what you do

In a large bowl, combine the spinach, artichokes, yogurt, creme fraiche, feta, parmesan. and onion powder. Stir until well combined. Season with salt, pepper, and red pepper flakes. Set aside.

In the bowl of a food processor, blend the chickpeas on low until powdery. Add the garlic, tahini, lemon juice, cumin, salt, pepper and red pepper flakes. With the machine on low, slowly drizzle in 2 tablespoons of the water. If the hummus is too thick, add the remaining water. 

Add the hummus to the bowl with the spinach dip and fold the two dips together with a strong rubber spatula until completely combined. Refrigerate until ready to serve. Transfer to a serving bowl and drizzle with a little more olive oil. Enjoy with chips and veggies.

*Gas Stove Girl original recipe, with hummus inspiration from the smitten kitchen

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