Monday, May 17, 2010

Beet chips with Spinach Artichoke Dip

One beet down, time to beat down another beet. During class, I was thinking about how to conquer another beet into a delicious dish. The other day, my friend Cynthia was talking about artichokes, which lead to a conversation with my co-workers about spinach and artichoke dip and how it goes well with chips. Then bam! That would knock out the spinach, artichoke, and another beet from the CSA box. The beets can be turned into chips. It's like a triple kill.

Because I only had one artichoke, I grabbed from artichokes from Trader Joes and steamed the hearts for 30 minutes.

Beet Chips with Spinach Artichoke Dip

Ingredients for the beets
1 beet
Salt and pepper
Olive oil

Prep for slicing and slaughtering and cooking the beets
1. Preheat the oven for 370F
2. Peel the beets
3. Take a mandolin slicer or super ninja knife skills and slice the beets as thin as Lays potato chips
4. Line sheet tray with parchment paper
5. Lay sliced beets spaced apart on the tray
6. With a spray bottle, spray olive oil onto the beets
7. Bake the beets for 8-10 minutes.
8. Remove from the tray and cool in a bowl.

Creating Spinach and Artichoke Dip


5 Artichoke hearts
5 oz Spinach
2 oz Light cream cheese
2 oz Cheddar cheese
3 cloves Garlic
Salt and pepper

1. Cook spinach in water for 2-3 minutes.
2. Remove and dry the spinach
3. Coarsely chop the spinach with a knife.
4. In a food processor, add artichoke hearts, garlic, cream cheese, and cheddar cheese.
5. Pulse until artichoke hearts are well pureed with the rest of the ingredients
6. Mix with the spinach
7. Salt and pepper to taste
8. Place in the oven at 370F for 10-15 minutes or until bubbling.

Now enjoy this "healthy" snack while watching baseball or at a party for healthy people.

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