Asparagus and Spinach Dip - Lightened Up
Not the usual artichoke dip! Fresh Asparagus, Leeks and Spinach are blended together then baked with Parmigiano Reggiano. Lower in fat and sodium, the perfect healthy dip.
- 1 tablespoon canola oil
- 2 cups fresh leeks, whites and light greens, cleaned
- 2 cups thick asparagus, trimmed and peeled
- 1 ½ cups fresh spinach leaves, cleaned and patted dry
- 4 cloves slow roasted garlc, see tip below or 2 cloves minced
- ½ cup light mayonnaise
- ½ cup parmigiano reggiano, add 3 T. for sprinkling on top
- ¼ teaspoon sea salt
- 1 pinch fresh cracked black pepper
Heat oil in a large skillet. Cut leeks into 1" pieces, pat dry. Saute leeks in oil over low - medium heat. Stir and cook for 10 minutes
until softened but not colored. Cut asparagus into 1 " pieces, reserve some for garnish, or add them to the saute. Add all asparagus pieces to the
skillet, cover and cook gently over low heat for 5 minutes until cooked, but still brightly colored. Add the spinach (no need to chop) and the garlic cloves to the vegetables. Cover for only one minute until wilted. Immediately put contents into a bowl of a food processor and pulse until well mixed, but still a little chunky. Cool a few minutes in the bowl... then add the light mayo and 1/2 cup parmesan cheese.
Preheat oven to 350 degrees. Spoon dip into a 3 cup baking dish, sprinkle all over with the remaining 3 T. parmigiano reggiano on top.
Bake for 15 minutes, or until bubbly and just lightly browned around the edges.
Roasted garlic cloves:
In a small 6" skillet, cover peeled garlic cloves with canola oil. Bring to a simmer, and cook over LOW heat about 15 minutes until softened, yet not colored. Use cloves and strain oil and keep it in a sterilized jar in the refrigerator for a few days for a future use.
Servings: 8 - 10
Serve with an assortment of crackers or pita triangles.