Tag Archives: appetizer

Oven-Baked Avocado Bites + How-To Video

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If you breaded and fried a boot, I’d eat it.

I don’t know why that crispy layer of breading makes such a difference, but it really does. For example, mozzarella cheese is awesome, but mozzarella cheese breaded and fried is amazing. And for further proof, just check out toasted ravioli or onion rings. Breading + frying = guaranteed deliciousness; it’s simple math, my friends. Certainly you learned that formula in middle school.

The only problem with most breaded delicacies is that they’re are all horrible for you. Yes, they taste like crunchtastic heaven, but they have unholy amounts of fat and calories. It’s really quite tragic.

Well, friends, it’s not all bad, because I have a delectable breaded snack that rivals any mozzarella stick or onion ring out there, but it’s about a hundred times better for you: Oven-Baked Avocado Bites.

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Smart Cookie’s Simple Chunky Guacamole

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I have a vivid memory of trying guacamole as a kid and feeling completely indifferent to it. I wouldn’t say I was as utterly repulsed by it like I am by cream cheese, but I had no desire to try it again. Life went on, avocado-less.

For whatever reason, I wound up giving avocados another go about a year ago, fell in love, and a lust for guacamole naturally followed in suit. Nowadays, I can’t imagine how I ever didn’t love guacamole. It’s just so creamy and addicting.

It’s funny how our tastes change so drastically over time. I used to have such a limited palate, my tastes mainly for French fries, Cheese Wiz, and Hot Pockets. I wouldn’t touch 2/3 of that stuff with a 10-foot pole now (French fries are still a staple in in my diet). I guess, like with many other aspects of our being, our palates mature over time. And I’m glad they do, because it allows us the opportunity to experience and enjoy new foods; it’s like a second chance. Do you have any foods that you used to dislike but your taste buds evolved to love?

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Baked Pepper Jack Sticks

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My feeling towards most savory foods is that, if it doesn’t have cheese, it ain’t good. Of course, this isn’t always true. But you would be hard-pressed to find something that isn’t better with a little bit of cheesy goodness.

In fact, the more cheese, the merrier. I always order extra cheese on my pizza, and yet it never seems to be enough. And my favorite meal ever is my Eggplant Parmigiana because it is loaded, stuffed, and oozing with mounds of endless melty cheese. It’s like a dream come true.

Naturally, for any cheese lover, fried cheese is the bomb. There is perhaps no greater way to experience cheese then breaded in a crispy suit of golden armor and fried until it reaches molten perfection. The standard fried cheese is mozzarella, chosen for its impeccable stringiness and mild flavor. But why not kick things up a notch with some hot and spicy pepper jack?

These Baked Pepper Jack Sticks were born from two things: my love for cheese and my need to use up a block of zesty pepper jack just waiting to come out of the fridge and party. But instead of frying it, I opted for oven-baking which provided the same golden brown crust and gooey interior as frying does, but without all the fatty oil and hassle.  Some of the sticks do bust open while baking, but that’s all part of the fun. In fact I most enjoyed the ones with cheese streaming out the edges; they were extra delicious. Continue reading →

Fried Eggplant Parmesan Sticks

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“Got any more of those?”

That was the first Mother Cookie said after finishing the freshly fried Eggplant Parmesan Stick I gave to her to taste-test.

And for the rest of the night, as I finished frying the sticks, she incessantly inquired, “Got any more of those?”

That’s how good these babies are; once you try one, you can’t get it off your mind. I lost count of how many I ate throughout the night, which is probably for the better. They were just so heavenly, I couldn’t stay away. I can say without hesitation that these Eggplant Parmesan Sticks are one of the best recipes I have made to-date.

These are essentially darn good mozzarella sticks with eggplant inside. The concept makes perfect sense. Traditional Eggplant Parm is comprised of fried eggplant, marinara, sauce, and mozzarella cheese. So, classic mozzarella sticks are just missing the eggplant. Add that in, and you’ve got handheld eggplant parm. Mind blown.DSC_2503

What results is the most perfectly golden brown, crispy, crunchy breading encasing ooey, gooey fresh mozzarella cheese and tender eggplant that melts in your mouth after frying. Using fresh mozzarella makes a big difference here; it’s the gooiest stuff on the planet, creating the ideal stream of cheese that stretches from the stick when you take that first bite. Send the deep-fried dream for a dunk in some marinara sauce to bring the eggplant parm experience full-circle.

This is life-changing.

Forget what you know about mozzarella sticks; forget what you know about Eggplant Parm. This combines the best of both worlds, creating one of the most delicious finger foods you’ll ever enjoy. I can promise you that you will never eat a mozzarella stick this delicious from a restaurant, and I’ve tried a lot of mozzarella sticks in my day. The flavorful breading with just the right texture, the cooked-to-perfection eggplant, and that slightly sweet, amazing fresh mozzarella cheese are incomparable.

Best of all, don’t worry about battling with the deep fryer. We pan-fry these stove-top!DSC_2528

A Few Tips Before You Get Cooking:

  1. Some of these will leak cheese when frying, but don’t worry. There will still be plenty of cheese left in there.
  2. You must use fresh mozzarella to get the full experience. This is not the same as regular mozzarella. The fresh stuff can be bought in the specialty cheese section of your grocery store.
  3. Want the best Eggplant Parmigiana recipe ever? I’ve got it right here.
  4. Leave out the eggplant for the perfect classic mozzarella stick recipe.
  5. This is a great way to get kids to try eggplant. Just tell them they’re eating cheese sticks, and they won’t care.DSC_2463


Eggplant Parmesan Sticks
By The Smart Cookie Cook

Ingredients:

  • 1 fresh eggplant, skins removed
  • 20 oz. fresh mozzarella cheese
  • 2 cups all-purpose flour
  • 1 cup milk
  • 1 egg
  • 2 cups seasoned breadcrumbs
  • Canola or vegetable oil, for frying
  • Marinara sauce, for dipping

Special equipment: toothpicks

Directions

  1. Slice the eggplant and mozzarella cheese into about 1-inch wide, 3-inch long sticks, about ½-inch in thickness (you don’t need to be precise; whatever looks like standard cheese stick size to you). Try to keep the cheese and eggplant the same size so they’ll hold together better when frying. Skewer each slice of eggplant together with a slice of cheese using a toothpick (you will remove this after frying).DSC_2466-3DSC_2466DSC_2465-5
  2. Put the flour in one large bowl, the milk and egg in another large bowl, and the breadcrumbs in a third large bowl. Whisk together the milk and egg.
  3. Use the toothpick to help you dip each stick into the flour and coat entirely. Then dunk and coat in the milk/egg mixture, and finally dunk and coat in the breadcrumbs. Repeat once more so that each stick is double coated. I don’t recommend doing a single coat because the cheese will leak through when frying.
  4. Place a large deep skillet over medium-high heat and fill about 1 1/2-inches deep with oil. Let it get good and hot, about 5-10 minutes.
  5. While the oil heats, line a baking sheet with paper towels and preheat oven to 200 degrees F.
  6. Gently place one breaded stick into the oil to test if it’s ready. If it sizzles, you’re good to go. If not, wait a few minutes more. Put about 6 sticks in at once, but no more. If you crowd the pan, the oil’s temperature will drop. If you can, place the sticks cheese side-down first. This will prevent the cheese from leaking later.
  7. Let each stick fry until golden brown then flip and fry the other side until golden brown. Once flipped, you should be able to gently and carefully remove the toothpick to make for easier frying, or you can wait until after it’s completely fried. Be careful not to burn yourself, and watch the pan because each stick will fry at a different rate.
  8. When a stick is good and golden brown on both sides, use tongs or a fork to remove it from the oil and transfer to the prepared baking sheet so the paper towels can soak up the extra oil. If you haven’t already done so, remove the toothpicks. Place finished sticks in the oven to keep warm while you fry the rest of the sticks. Serve with marinara sauce for dipping.DSC_2479

Healthy Cookie: Sweet Potato & Spinach Balls

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I have very little self-control when it comes to delicious foods. Whether we’re talking about a basket of fries or a big bowl of mac and cheese, I just can’t put on the brakes. Unfortunately though, this predicament seems to only affect me around unhealthy, indulgent foods. Carrots or spinach? Not so much.

It figures that I have no problem inhaling inhuman quantities of foods that are bad for me, but I never have that problem with healthy stuff. Why can’t it be the other way around? Life is so very cruel. However, I did find an exception, a 100% healthy and good-for-me treat that I can eat dozens of without batting an eyelash: my Sweet Potato & Spinach Balls.DSC_1469-2

Oh man, I lose all self-control around these babies. Luckily, I don’t have to feel guilty gorging ‘em. Made with sweet potatoes, quinoa, fat-free ricotta, spinach, and more, these Sweet Potato & Spinach Balls are jammed-packed with nutrients. They’re hearty and rich in flavor, so they’ll fill you up and give you energy too.

I’ve got to say, these sweet potato-filled cuties are just as addicting as cake pops or chocolate truffles. It ain’t often I pick something healthy over treats like that, but in the case of these Sweet Potato Spinach Balls, I would .They’re chewy, lightly crisped on the outside, and creamy all at once. For something so simple, they are crazy flavorful. Serve them up at a party, give ‘em to the kids as a snack, or make a delicious lunch for yourself. Everybody will love these sweet and savory bites.

A Few Tips Before You Get Cooking:

  1. Kale would be wonderful in place of spinach.
  2. Try some delicious dip for these balls like marinara sauce or Alfredo sauce.
  3. Got leftovers? Just keep them in the fridge and heat ‘em up when you’re hungry. They taste just as delicious several days later as they did when you first made them.DSC_1429

Sweet Potato & Spinach Balls
By The Smart Cookie Cook

Ingredients:

  • 2 large sweet potatoes
  • 2 cups cooked quinoa rice blend
  • 4 cups fresh spinach
  • ¼ cup fat-free ricotta cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup egg substitute, like Egg Beaters
  • ½ tsp. salt
  • Red pepper flakes, to taste (I used 3 good shakes)

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray liberally with nonstick spray.
  2. Place the sweet potatoes on a microwave-safe plate lined with paper towels. Use a fork to poke holes in the tops of the potatoes. Cook in microwave on high for 6 minutes. Flip potatoes and microwave for another 6-8 minutes, or until tender (stick a knife through the center of the potato to test).  Slice potatoes in half and let cool for a few minutes before removing and discarding skins.
  3. Place the potatoes a large mixing bowl and use a large fork to mash them up. Add all remaining ingredients and thoroughly mix together until all ingredients are evenly distributed. Be sure to break up the chunks of ricotta.
  4. Use your hands to roll tablespoons of potato mixture into balls. Be gentle; the mixture will be soft and sticky. Place balls on the prepared baking sheet about 1 inch apart. Bake 20-30 minutes or until just beginning to brown. They should be sturdy when you poke them. Carefully remove from tray and enjoy.DSC_1475

Mini Cauliflower Crust Broccoli Quiches

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The coveted cauliflower crust ain’t just for pizza, my friends. We’re taking it to a whole new level today, expanding cauliflower crusts to the realms of brunch and appetizers. Because here at Smart Cookie, we think and eat outside the box, or in this case, outside the pizza.

My Mini Cauliflower Crust Broccoli Quiches are going to change the way you think about healthy brunch foods. When you go to a brunch, your healthy eating options usually include fruit, water, and maybe a nice floral arrangement. You’d likely see some quiche, but you wouldn’t touch it with a 10-foot pole because regular quiche is several hundred calories per slice.

But guess what? My Cauliflower Crust Quiches will cost you around 200 calories for the ENTIRE RECIPE. Now, unless you have ten stomachs like me, I highly doubt you’ll need the whole recipe to satisfy you, so think of how guiltlessly you can gorge.

You can have as many of these crispy-crusted quiches with their tender filling, fresh basil, and melted mozzarella as you like; they won’t bite you in the butt after (or go straight to your butt, for that matter). They’re darn delicious and surprisingly filling thanks to the protein-packed eggs and fiber-rich crusts.

The magical cauliflower crust does it again!DSC_9555

A Few Tips Before You Get Cooking:

  1. Find my classic Cauliflower Pizza Crust recipe here.
  2. My version of the cauliflower crust is much better for you than the majority of other cauliflower crust recipes because they use gobs of mozzarella cheese, which totally defeats the purpose of making it healthier than traditional crusts, and I use fat-free ricotta, a healthier low-cal alternative.
  3. Can’t find the low-fat cheese sticks I used? Sub in a sprinkle of parmesan instead.
  4. I imagine you could make this recipe into a full-sized quiche, but I’ll have to test that and get back to you.
  5. Use fresh basil. The flavor is incomparable. I am the first to admit, I HATE chopping fresh herbs, but once I taste the finale product, I know it was well worth it.DSC_9510

Mini Cauliflower Crust Broccoli Quiches
By The Smart Cookie Cook

Ingredients:

For the Crust

  • 1 small head cauliflower, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. chopped fresh basil
  • 2 tbsp. fat-free ricotta cheese
  • ¼ cup Egg Beaters

For the Filling

  • 1/2 cup Egg Beaters
  • 1 bag Green Giant Broccoli Steamers
  • ½ tsp. minced garlic
  • ½ tsp. salt
  • 2 tsp. grated parmesan cheese
  • 1 50-calorie light mozzarella cheese stick (like Sargento), pulled into strings and finely chopped
  • 1 tsp. chopped fresh basil, for garnish

Directions:

  1. Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. Set aside.
  2. Place cauliflower in a large microwave-safe dish. Fill halfway with water then cover and microwave until tender, about 5 minutes. Drain.
  3. In a food processor, pulse the cauliflower until it resembles the size and texture of rice. Use papers towels to squeeze dry as much as you can.
  4. In a medium bowl, mix together cauliflower, salt, pepper, garlic powder, basil, ricotta, and Egg Beaters until evenly combined. Make sure you break up the clumps of ricotta well.
  5. Press about a tablespoon of cauliflower mixture into each cup of the muffin tin, shaping it to the cup in an even layer. Bake until set and just starting to brown around the edges, about 15 minutes.
  6. Meanwhile, cook broccoli according to packaged direction. Chop or puree in food processor to make smaller if you like.
  7. In a medium bowl, whisk together the Egg Beaters, broccoli, garlic, salt, and parmesan. When the crusts are done prebaking, spoon about 2 tsp. of egg mixture into each crust so that they are 2/3-full. Return to oven and bake for another 10 minutes, or until quiches are puffed and set, and a toothpick inserted in the center comes out clean. During the last few minutes of cooking, sprinkle the mozzarella cheese over top and let melt.
  8. Let quiches sit for one minute before using a fork to gently twist and loosen the quiches. Then use the fork and your fingers to carefully transfer the quiches to a plate and serve. Garnish with fresh basil.DSC_9576

Fried Mac & Cheese + How-to Video

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The first time I ever tried fried mac and cheese was at a Cheesecake Factory. I knew it would be a sin to see the words “fried” and “mac and cheese” beside one another in some sort of glorious partnership and not order it. It was like Marvel’s The Avengers, assembling history’s greatest heros (and hottest actors); you can’t not go witness such an epic assembly.

Turns out, The Cheesecake Factory makes some stellar FM&C, and by stellar I mean oh-my-god-I-must-be-dreaming-somebody-slap-me-this-is-so-darn-GOOD. If you ever go to Cheesecake Factory, you must get yourself some fried mac and cheese. Period.

With just one bite, my world was changed. I love deep-fried food, wrong and unhealthy as that love may be, and adding to that repertoire gave me joy. From that bite on, I wanted to try making my own at home. I’m the Smart Cookie Cook; I could make my own Fried Mac and Cheese as good as or better than the old CF.

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Tortellini Dippers w/ 4-Cheese Fondue & Pesto Sauce

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When I am in the presence of tortellini, I feel honored. Why? Because tortellini is the King of All Pasta. Although every kind of pasta is wonderful and delicious in all its starchy goodness, none could hold a candle to the majesty of tortellini.

Why does tortellini reign supreme? Because it’s filled with cheese! How could any plain pasta compare to pockets of cheesy stuffing? You don’t have to dress tortellini up with fancy sauces to make it fun and delicious. In fact, they’re a tasty snack when eaten plain. But did you know that this pasta royalty is good for more than just piling in a bowl and eating with a fork?

My Tortellini Dippers with your choice of 4-Cheese Fondue or Pesto for dipping take tortellini to a whole new level. This isn’t some bland pasta entree; it’s a fun appetizer with two delectable and decadent dipping sauces to dunk skewered tortellini into. This beats chips and dip any day!_DSC8327

Here, you can choose the homemade route with an easy but divine 4-Cheese Fondue, or you can go the pre-made route with some pesto from the store (or you can make your own pesto too). I used both so everyone could dip what they wanted, and because both sauces are delicious. But the best part about using both sauces is that their flavors are so complimentary you can combine the two, if you’re feeling adventurous.

The 4-Cheese Fondue is smooth, creamy, and cheese-loaded to the max. With melty Fontina, sharp parmesan, mild Monterey jack, and gooey mozzarella, you’ve got a harmonious quartet with which you can’t go wrong. Everybody works together beautifully, each bringing their own flavor element and amping up the cheesiness to an extreme level. The ooey gooey fondue is a perfect pairing for those tender little tortellinis, and also with the pesto if you take my advice and combine a little bit of each._DSC8249

Forget the same old boring appetizers that no one actually enjoys; step outside the bag of chips and experience delicious little tortellinis dunked in heavenly 4-Cheese Fondue and robust pesto. It’s fun, fresh, and a welcome change to the typical finger foods.

A Few Tips Before You Get Cooking:

  1. Pick whatever kind of tortellini flavor you like, and if you want to add some nutritional value, go whole grain.
  2. I did experiment with ravioli instead of tortellini, but they were a bit too big for dipping.
  3. Make sure to cook your tortellini al dente, meaning that it still has a bit of bite, so that it isn’t limp and falling off your skewers.
  4. There’s a lot of cheese in that fondue because it’s FONDUE, not a sauce.
  5. You can pop the tortellinis in the oven to bake up nice and crisp after boiling. Then they have some crunch, like a chip would, when you dip ‘em._DSC8317

Tortellini Dippers with 4-Cheese Fondue and Pesto Sauce
By The Smart Cookie Cook

Generously serves 8

Ingredients:

  • 3 20-oz. packages tortellini, your choice of flavors (I used spinach & cheese and five-cheese, but there are a ton of fun flavors of there)
  • 1 7-oz. container basil pesto OR buy 2 containers if not making the fondue

For the Four-Cheese Fondue:

  • 3 tbsp. butter
  • 2 tsp. minced garlic
  • 3 tbsp. all-purpose flour
  • 3 cups heavy cream
  • 1 cup shredded Fontina cheese
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions:

  1. Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil.
  2. In a large pot of boiling salted water over high heat, cook tortellini just until al dente. This will literally only take a minute. Drain. Pour tortellini onto prepared baking sheet and keep warm in oven until fondue is done.
  3. In a medium saucepan over medium heat, melt the butter. Add the garlic and saute until translucent and fragrant, about 2 minutes. Whisk in flour until free of lumps and let cook for one minute, continuing to whisk. Whisk in cream until free of lumps then cover and let simmer until thickened, about 10 minutes.
  4. Whisk in all the cheeses, salt, and pepper until completely smooth. Taste test to make sure it’s to your liking. If it’s too thick, whisk in 1/4 cup of milk at a time. Transfer to fondue pot to keep warm while serving or serve straight from pot if you don’t have a fondue pot, keeping lid on so it stays warm. You may heat up the pesto in the microwave before serving or eat it as is. Serve sauces with the tortellinis on fondue forks or skewers.

Which scrumptious sauce…

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…will you choose?_DSC8328

20 Most Popular Recipes of 2012

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I asked you guys on the Smart Cookie Cook Facebook page if you wanted to see a Most Popular Recipes of 2012 post, and the result was a resounding “Yes!” Never being one to disappoint, I put together a compilation of the 20 most-viewed posts this year. I’ve got to say, you guys have great taste!

In assembling this list, I realized that the vast majority of your most-viewed recipes were my original ones. So, thank you for loving the food I make. It really makes me one happy cookie.

We’ve had an exceptionally delicious year here at Smart Cookie, but I know next year will be even better. Without further ado, here are your top 20 favorite recipes of 2012:

  1. Thick & Chewy Chocolate Chip CookiesDSC_2414
  2. Little Owl CookiesDSC_1631-3
  3. Party BreadIMG_3389-2
  4. Skillet Pizza Monkey BreadDSC_5447.2
  5. Funfetti Cake with Vanilla ButtercreamDSC_2936-2
  6. Grandma’s Hello Dollies_DSC7955-2
  7. Pierogi CasseroleIMG_2395-2
  8. Eggplant ParmigianaDSC_3903-2
  9. Dulce de Leche Filled Cupcakes w/ Two Kinds of FrostingDSC_7202-2
  10. French Toast CupcakesIMG_1833-2
  11. Homemade Confetti Cake BlizzardsDSC_2402-2
  12. Chocolate Chip Lava CookiesDSC_1756-2
  13. Hearty Sweet Potato Black Bean Veggie BurgersDSC_8711-2-2
  14. Copycat Olive Garden Fettuccine AlfredoDSC_9649-2-2
  15. Waffle BrowniesIMG_1931-2
  16. Bunny Butt Triple Chocolate TrifleIMG_2740-2
  17. Soft Pumpkin Cookies with Brown Sugar FrostingDSC_2007-2
  18. Best Spinach Artichoke Dip00000256-2
  19. Oreo-Stuffed Funfetti CupcakesDSC_9742-2
  20. Halloween Monster Cake BallsDSC_1845-2

This list shows the majority’s favorites…but what about you? What was YOUR favorite Smart Cookie recipe of 2012?Smart Cookie17 (2)

The Only Spinach Artichoke Dip You Need

Please understand that I don’t break out such grand statements if I don’t mean them; this really is the only Spinach Artichoke Dip recipe you’ll ever need. Why? Because it’s amazing!

I’m talking 8:30-class-cancelled amazing; putting-on-pj’s-after-a-long-day amazing; settling-in-for-an-intimate-night-with-your-favorite-pizza amazing. It’s that darn delicious. I’ve never had a dip this good from a restaurant.

It’s just SO creamy and cheesy, every chipful oozing with gooey goodness. The secret to its perfect texture is forgoing cream cheese or mayonnaise, which are often employed in spinachoke (spinach artichoke) dip, and instead building a beautiful a roux that thickens up the rich cream-based sauce. Plus, the generous pile of mozzarella and parmesan cheese helps too.

This dip’s got one more thing that most other spinachokes don’t: Rotel. This is the secret ingredient you didn’t even know you were missing: diced tomatoes and spicy green chilies. Admittedly, I almost left it out the first time I made it because I’d never tried tomatoes in spinachoke dip before. Now, I’d never eat spinachoke dip without it! It adds an essential kick that takes this dip from good to I’m-going-to-slap-someone-this-is-so-delicious.

Trust me, from someone who doesn’t even like tomatoes, the Rotel is essential.

So creamy, cheesy, and with the perfect thick-but-not-too-thick consistency, this dip is the perfect balance of everything. Try it, and you will never want another spinachoke dip again.

A Few Tips Before You Get Cooking:

  1. You can pop this baby under the broiler for a few minutes to get that gorgeous golden brown top.
  2. Be careful when buying the Rotel. It comes in varying degrees of heat, so make sure you grab whatever suits your tastebuds. I keep it mild, even that has a good punch of heat.
  3. Don’t have shallots? Half a yellow onion will do.
  4. Better quality cheese = better tasting dip.
  5. Don’t just stick to chips when serving this up; try chunks of bread, crackers, or veggies.
  6. Double the recipe easily for a BIG party-sized batch. The leftovers reheat great.

Spinach Artichoke Dip
Adapted from Food Network

Ingredients

  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
  • 1 (8-ounce) jar artichoke hearts, drained and chopped
  • 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • salt, to taste
  • Tortilla chips and cut vegetables, for serving

Directions

  1. Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes. Whisk in the flour and cook while stirring until it becomes a light blonde color.
  2. Slowly whisk in the heavy cream until free of lumps. Then add the drained spinach and simmer until it starts to thicken, about 10 minutes.
  3. Stir in the artichoke hearts, tomatoes, salt, and cheeses and cook until the cheese is melted. Test taste and add more cheese if necessary. If dip is too thick, whisk in additional cream. Spoon into serving bowl and serve with tortilla chips, crackers, or bread.