Luscious Baked Spinach and Artichoke Dip with Baked Sweet Potato Chips
Creamy, Bursting with Flavor Dip ...
Crank up your oven for a bit to bake these two mouth watering appetizers.
No matter what time of the year, these are appetizers that will be a hit with your family and friends.
You will be delighted with the results....creamy and crunchy together....a smorgasbord for your senses.
Recipe for dip is inspired by Friday's recipe with a few tweaks here and there.
"I'm Popeye the Sailor Man---I Eats Me Spinach"
Spinach is a food that I acquired a taste for in my twenties. I did watch Popeye faithfully (one tv show I DID watch; tv viewing was rare...too much to do) and wanted to be good and be a Popeye soldier but I just could not. There was nothing about that little tender leaf that appealed to me.
Later on however I discovered it in a salad and I was hooked. Now I use it in salads and sandwiches and prepared a number of ways which require cooking.
Spinach is just plainly and simply a good food for us to consume. It is completes many dishes or is satisfying all by itself.
The plus about spinach as a green leafy veggie is that it possesses many nutrients that make it a wise choice. A few of them are:
- It helps prevent macular degeneration because zea xanthin, a caretenoid, is absorbed into the tissue of the eye which increases ability to filter light rays and helps stave off macular degeneration in our senior population.
- Those tender little leaves are an excellent source of Vitamin K, Vitamin A, and Vitamin C.
- It is low in calories and has been recommended in programs that control weight and cholesterol.
- By consuming about 4 ounces of spinach daily, you with all be provided with all of the iron you need.
This just seems like a food we need to enjoy more often.
The Curious Little Artichoke
Artichokes are rather a curious looking little veggie.
Their best kept secrets lie within.
They are a suprisingly enticing addition to many dishes...I have never eaten them as a solitary dish so cannot speak to that.
Why eat them besides their flavor?
- They aid digestion as they are a natural diuretic and they are beneficial to the gall bladder ( I have none) and liver
- Artichokes are touted as being the veggie with the highest antioxidant content.
- They are also reported to increase cell death in several cancers including lukemia, breast cancer, and prostate cancer. Eating this food also is said to reduce the likelihood of getting breast cancer.
Another food bursting with goodness for our bodies is just waiting to be consumed by us.
Gathering Ingredients for Fabulous Dip
Still More Ingredients
- 1 can artichoke hearts
- 1 package frozen spinach
- 1/2 cup mayonnaise or plain yogurt
- 1/2 cup finely shredded mozzarella cheese
- 1/2 cup Parmesan Romano and Asiago cheese
- 1-2 teaspoons minced garlic
- Preheat oven to 325. Mince garlic cloves ...about 3 or 4 depending on how much garlic you prefer.
- Open artichoke hearts, drain, rinse. Set aside.
- Thaw frozen spinach (you can use fresh; blanch it before adding to dip mixture if you do.) Remove from container and squeeze to remove excess moisture.
- Place artichoke hearts and spinach in a large bowl.
- Add remaining ingredients. Mix well.
- Place in a shallow pan and bake about 20 minutes. Serve with veggies or chips. This batch will be served with sweet potato chips (recipe below).
Notice In this Version Potatoes are Peeled
All Values Given are Approximate
|Serving size: varies|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 26 g||9%|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 10 mg||3%|
|Sodium 150 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
What I Have Learned About Baking the Sweet Potato Chips
The length of time the chips bake will be something you must experiment with, at least that was my experience.
I originally baked them as instructed and they were not chippy at all.
Again I adjusted the temperature as I was in a time crunch. I adjusted it several times and finally found 475 was the temperature to give the best results.
You must watch them and turn them and turn them and remove any that become dark.
The time is a work in progress. One recipe I found said to cook them at 250 for about 2 hours. The next time I make them that will be the temperature I use.
If I had not been in a time crunch, I would have gone for 'low and slow' like I make roasting some great pork or beef!!
Alas, we live and learn
They turned out to be yummy despite the issues with timing.
Sliced and Ready for Baking
What You Need for Baked Sweet Potato Chips
- 3 to 4 medium sweet potatoes
- or 2 large sweet potatoes
- freshly ground Himalayan pink salt
- freshly ground black pepper
- 1 tablespoon Canola or Olive Oil (optional)
- Baking sheets
- Parchment paper
Baking is Complete....Ready to Enjoy
Baked Sweet Potato Chips
- Preheat oven to 200 degrees F/93 degrees C
- Prepare baking trays...place parchment paper on and set aside.
- Wash 3 or 4 medium-sized sweet potatoes; do not peel.
- Slice thinly
- Place potatoes on tray spacing so they are not touching.
- Sprinkle lightly with Himalayan pink salt, freshly ground, and freshly ground pepper.
- Bake about 50 minutes.
© 2015 Patricia Scott