This delicious warm dip is a perfect appetizer for game day! Asparagus replaces artichokes for a flavor-twist. A bevy of vegetables keeps the fat content at bay.
A Killer Dip that won’t kill your waistline!
A spin on the classic spinach artichoke dip… hot and bubbling from the oven, is pretty hard to beat.
- 1 tablespoon extra virgin olive oil
- 2 cups fresh leeks, whites and light greens, cleaned and dried
- 2 tablespoons fresh garlic, peeled, cut 1/4″ thick
- 2 cups asparagus, cleaned and dried
- 1 ½ cups fresh spinach leaves, cleaned and patted dry
- ¼ cup mayonnaise, I use “Just Mayo”
- ¼ cup plain yogurt
- ½ cup aged white cheddar cheese*, plus 3 T. for sprinkling on top – grated
- ¼ teaspoon sea salt
- 1 pinch fresh cracked black pepper
Heat olive oil in a large skillet. Cut leeks into 1″ pieces, pat dry. Sauté leeks and garlic in oil over low heat. Stir and cook for 10 minutes until softened but not colored.
Cut asparagus into 2″ pieces (peel stems if very thick) and add them to the pan.
Cover and cook gently over low heat for 5 minutes until cooked, but still brightly colored.
Add the spinach (no need to chop) salt, and pepper to the vegetables. Cover for only one minute until wilted.
Take out 3 asparagus tips – reserve for garnish.
Immediately put contents into a bowl of a food processor and process until mostly smooth, a minute or two.
Cool a few minutes in the bowl… then add the mayonnaise, yogurt and 1/2 cup grated white cheddar cheese cheese.
Preheat oven to 350 degrees. Spoon dip into a 3 cup baking dish, sprinkle all over with the remaining 3 T. grated cheddar on top.
Bake for 15 minutes, or until bubbly and just lightly browned around the edges. Serve warm.
Garnish with reserved asparagus tips and serve warm with a selection of good crackers, naan bread, pita bread, baguette slices, flatbreads, breadsticks or my recipe: Karen’s Gone Crackers (for an amazing homemade gluten-free cracker.)
To serve: add a spoon to the dip, and small plates on the side you wish.
*I used Barber’s Vintage Cheddar, Aged 30 months, grass fed.
See BLOG for many more photos and how to’s.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: Makes 2 cups