It’s April Fool’s Day. Even if you’re not into pulling little pranks on this day, it can be a good time to fool family and friends with food.
With this Hot Artichoke-Spinach Dip, your friends and family will never know they are eating lots of vitamins A and K from fresh dark green spinach leaves and fresh, fragrant basil leaves. They won’t know they’re adding fiber to their diet. They won’t even know they’re getting vitamins and nutrients from artichoke hearts.
What they will know for sure is that they love the creamy, garlicky dip that they pick up with crispy chips. And only you will know that those chips have been made with whole wheat pita bread.
This dip is so easy to put together, especially if you have a food processor. Just put all the ingredients into a food processor, except the pine nuts. A few pulses and the dip is ready to transfer to a baking dish. Usually less than 20 minutes in the oven is all it takes to become a hot, creamy dip.
Poke some crispy pita chips around the outside edge and it will look like you’re placing a pretty spring flower on the table.
If you happen to have dip leftover, just store it in the refrigerator. It can be used later for the makings of a delicious tortilla roll-up that’s good for a meal or snack anytime of the day. Warm up a bit of the dip, spread it on a whole wheat tortilla, place two scrambled eggs on one end of the tortilla, sprinkle with your favorite cheese, add a dash of pepper and roll up.
It’s also good spread on a hot toasted English muffin, and then topped with a poached egg.
Next, I’m going to try tossing it with cooked pasta.
Try it today and you’ll fool them all.
½ teaspoon ground cumin
- ½ teaspoon paprika
- Pinch of salt
- 2 tablespoons olive oil
5 or 6 small whole wheat pita breads
Preheat the oven to 350 degrees. In a small bowl, combine the cumin, paprika and salt. Stir or whisk in the oil.
Cut each pita bread in half. Separate top from bottom of each pita half. Brush oil mixture over rough side of each pita half. Cut each half into 3 or 4 wedges. Place the wedges on baking sheets lined with parchment paper or silpat for easy cleanup.
Bake the pita chips until the tops start to turn golden and crispy. Cool the chips and store in an airtight container if not using right away.
Experiment with seasonings. I like the flavors of cumin and paprika with this dip.
Hot Artichoke, Spinach and Basil Dip
1 (14-ounce) can artichoke hearts, drained and chopped
- ¾ cup chopped fresh spinach
- ¼ cup chopped fresh basil
- ¼ cup Italian-style bread crumbs
- ½ cup light mayonnaise
- ½ cup light sour cream
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- ½ teaspoon black pepper
Pine nuts for sprinkling over the top
Preheat oven to 400 degrees. In food processor with metal blade, combine all ingredients. Pulse until well mixed. Place in a 3-cup ovenproof dish. An 8- or 9-inch glass pie plate works well. Sprinkle with pine nuts. Bake 15 to 20 minutes, or until heated through.
If you don’t have a food processor, just chop by hand and mix all the ingredients in a large mixing bowl.