Have you ever found yourself unable to stop eating a really great hot dip? Well brace yourself...this week's CSA share includes amazingly green and beautiful brussels sprouts as well as a full bag of dark spinach. This spinach and artichoke dip with a twist will impress all your guests. Another awesome tid bit: you can make this ahead of time and let it sit overnight, all you have to do the day of is bake about 15 minutes longer than suggested baking time in this recipe.
1/2 lb spinach
12-15 Brussels Sprouts, trimmed, halved and chopped
1 yellow onion diced
2 cloves crushed garlic
2 cans quartered artichoke hearts, drained
1 8oz block cream cheese
1⁄2 cup sour cream
2 cups grated cheese of choice (I like cheddar)
Salt and pepper to taste.
Carrots, kohlrabi, radishes, salad turnips, or other vegetabes for dipping (I used purple carrots)
Corn chips or crackers for dipping
Sauté the onion over medium heat for 5 minutes. Add the garlic and Brussels and sauté 10 more minutes, covered. The Brussel sprouts should start to soften significantly as you cook. Next add the artichokes and cook for 5 minutes uncovered. Add the chopped spinach and cover for 5 minutes, over low heat.
Next add the cream cheese and cover again. Allow the cream cheese to soften before stirring.
Add in the Sour cream and grated cheeses. Stir well. Taste before adding salt and pepper. The cheeses can make this pretty salty. I like to add lots of pepper, and sometimes even a dash of cayenne or pepper flakes.
Transfer from the stovetop pan into an oven safe dip dish. I like to use a pie pan or smaller casserole dish. If you want a crispy top, reserve 1⁄2 cup cheese for the top and sprinkle before baking! Bake uncovered for 20 minutes at 350 degrees. Serve with a variety of veggies and crackers! The CSA purple carrots look amazing beside this masterpiece!
As I approached the Root 5 Farm stand at the Market on Saturday, my face lit up...the beautiful stock of brussels sprouts sticking out of the red CSA bin made my day!
If you're not sure how to cook brussels sprouts, start with this roasting recipe. It's a super simple and crowd pleasing way to go. If you're not going to cook your brussels sprouts right away, simply snap them off the stalk and store them in a plastic bag in your fridge to save space. They'll keep this way for several weeks.
½ Stock of brussel sprouts, washed, trimmed and halved*
2 Tbsp Maple Syrup
1 Tsp salt
2 Cloves garlic, crushed
2 Tbsp olive oil
*To trim the brussels off the stock: snap the individual bulbs off the stock. Then cut each sprout in half, trim the base of the sprout, and remove the outer layer of leaves if necessary.
Now: Toss the prepared brussels in the maple, slat, olive oil and garlic.
Next: Transfer onto a baking sheet or dish. If you prefer a crispy finish a dark baking sheet is
best. For a softer outcome, a baking dish works well. Bake for 45-50 minutes, or until cooked to desired crispiness!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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