Rosemary’s Garden Yoghurt Party Dip
My fridge is still overflowing with Noosa yoghurt, partly from the shipment that I recently received from the kind folks there, and partly because we loved it so much that we had to run out and buy more of the flavors we’d already fallen in love with, even before we’ve finished trying the rest of the flavors they sent to us.
One of the “flavors” they sent, upon request, was the Plain yoghurt … because I’ve found that if you want to use yogurt in a recipe, there is nothing more versatile than plain unsweetened yogurt. Then you can go sweet or savory and and add any flavors that you like. Totally ideal for a dip.
All of the Noosa yoghurts are incredibly creamy and wonderful. I haven’t had one yet that I didn’t LOVE and I figured the plain would be the perfect creamy foundation for a spinach artichoke dip. I was a little surprised that it turned out sweeter than I expected, but then I used sweet onions and then I caramelized them in the artichoke marinade and then also cooked in some sweet tomatoes before adding the yoghurt which also had a little hint of sweet to it as well. So the dip was both salty and sweet. I added water chestnuts for crunch so it was a little sweet, a little salty, both crunchy AND creamy … it has everything going on in one lovely dip. It’s equally at home on a cucumber slice or a cracker or a chip. There were a few nights when this dip with some chips and a glass of wine were my dinner. It also made a marvelous mid-afternoon snack at work on cucumber or zucchini rounds or carrot “chips” … or on triscuits. Yes, it is OH so good on Triscuits.
I took it to my yoga friend’s house last Friday night for our yoga sleepover, served just like this on my pretty tray in a wine bottle “bowl” with the matching beaded spoon (which I had purchased from Junque in thy Trunk), with crackers and veggies for dipping. They all ooh-ed and ah-ed over the dip. Of course we had loads of other delightful foods (and drinks!) that night–this dip was the perfect prelude to an amazing night.
- About 15 cherry tomatoes
- 1 teaspoon olive oil
- 1 medium onion, peeled & chopped (about 1 cup)
- 2 - 3 cloves garlic, peeled & chopped
- 2 - 3 Tablespoons artichoke marinade
- About 4 oz. fresh spinach leaves, cleaned and chopped
- 1 7-oz. jar of marinated artichoke hearts, chopped
- 5 oz. Greek cream cheese (or Neufchatel)
- 2 oz. shredded Asiago Fresco cheese (or other flavorful Italian cheese)
- 1 8-oz. container plain Noosa yoghurt
- 1 teaspoon Red Robin Seasoning (recipe here)
- 1 8-oz. can sliced water chestnuts, drained and chopped
- A small sprig of fresh rosemary, chopped fine
- Several fresh basil leaves, chopped
- Set the cherry tomatoes on a baking sheet and roast at 400 F. for about 20 minutes. Most of the tomatoes should have burst, but some may still be whole. Set them aside.
- In a frying pan over medium heat, add the olive oil, then the onion and garlic. Saute for several minutes until the onion is very soft. add a spoon or two of artichoke marinade and cook for several minutes longer, until the liquid from the marinade is evaporated. Stir in the tomatoes and cook for a little longer, smushing the tomato with the side of your spoon to release the juices.
- When the onions are starting to brown a bit, stir in the spinach and some more of the marinade. Cook and stir until the spinach is cooked.
- Reduce heat to low. Stir in the artichokes and the cream cheese in small chunks, then the shredded cheese. Cook, stirring occasionally, until the cheeses are melted. Remove from heat and stir in the Red Robin Seasoning, water chestnuts and herbs. Taste and add more seasoning if desired.
- Serve either warm or cold with chips, crackers, veggies, bread (or toast), or toasted pita bread.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at What to Do Weekends.