Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…
Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…
If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…
I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.
Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…
- 2 T olive oil
- 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
- 1 shallot, diced
- 3 cloves garlic, diced
- 1 C walnuts, chopped
- pinch or two coconut palm sugar (or any sugar)
- 1/2 C balsamic vinegar
- 3/4 to 1 t dijon mustard
- 1/2 t to 1 t salt
- pinch red pepper flakes
- 3-4 C spinach, torn
- 3-4 C beet greens, torn
- 1-2 C cheese, grated (mixture of parmesan and gruyère)
- crackers, bread, or bagel chips for serving
- Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
- Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
- Add vinegar and reduce down for 3-4 minutes (or less!).
- Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
- Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
- Stir in cheese.
- Serve topped with a little more cheese.