Panko Crusted Spinach and Artichoke Dip

"Remove as much moisture as possible from the spinach. Leafy greens contain a lot of water, and will expel more as it defrosts. To thoroughly drain and dry the thawed spinach, wrap it in a clean kitchen towel and twist it over a bowl or the skin. Squeezing out as much moisture as possible is the key to a creamy, cohesive dip."

"Place the beans, drained spinach, and artichoke hearts in a food processor. Pulse together until well combined, don't over-mix! Then mix with the remaining ingredients except for the Panko bread crumbs. Lightly grease or spray a 2-quart baking dish. Add the spinach and artichoke mixture. Top with Panko bread crumbs. Bake in a pre-heated 375-degree oven uncovered for 25 minutes. Serve immediately with pita chips, crackers, or crostini."

The recipe combines panko, spinach, artichokes, and white beans to make a creamy baked dip with a crunchy topping. Ingredients include frozen chopped spinach, canned artichoke hearts, canned white beans, garlic, cream cheese, grated Asiago, sour cream, mayonnaise, lemon rind, salt, pepper, and panko breadcrumbs. Bring cream cheese to room temperature and drain thawed spinach thoroughly to remove excess moisture. Blend beans, spinach, and artichokes in a food processor and fold in remaining ingredients. Bake in a greased 2-quart dish at 375°F for 25 minutes, then serve hot with pita chips, crackers, or crostini.

Read at Alternative Medicine Magazine