Friday, August 10, 2012

Spinach and Artichoke Fondue

Isn't it wonderful to have pre-prepared food in your fridge, just in time for the rainy days?

Call it coincidence, I have made a lot of it last week and tucked them in the fridge. Just in time when the heavy rain continuously poured down and flooded almost the whole of the metro and some provinces. Some roads were already not passable since late Monday night. Thank God I made it safe from my husband's office. I had to take him there as he has a flight to Cebu for a business trip on Tuesday. I made it home past 11PM at turtle speed. The wipers cannot much fight the strong rain no matter how fast it swishes. 

So we live in the east and we were part of Ondoy's history. This time, however, our street was spared from the flood but the entrance to our village and the first streets were flooded, knee-deep. 

Since I already made cheesy spinach dip, The next on my "to try" list is to re-create Cyma's Spinach and Artichoke fondue. I have searched for and saved recipes that are close to it or at least can lead me to the right direction and I then just added other ingredients.

Here's what i used:

about 500 grams of spinach leaves (can use more as the leaves will wilt after you boil them)

about 1 1/2 cup artichoke hearts

about 1 cup of sun dried tomatoes sliced thinly

olive oil

about 4 cloves of garlic minced
1 tub sour cream
1 block of cream cheese
1/2 cup quick melting cheese
1/4 cup parmesan cheese for the mixture + 1/4 cup for topping
about a tablespoon of feta cheese
mozarella cheese
1 chicken bouillion cube
milk or water (to act as a thinner)
salt and pepper to taste

lemon slices, toasted bread slices to serve

Directions: boil spinach and artichoke until tender and discard liquid, chop leaves and artichoke to your liking, set aside.

in a pan, heat oil and saute garlic, put on low heat and pour the sour cream and cream cheese. mix well until texture is soft and creamy. put in spinach, artichoke, sun dried tomatoes, quick melting cheese, parmesan cheese, feta and the chicken cube. add milk or water if its too thick, then salt and pepper to taste (or just pepper if you find it salty already)

assemble the dip on a baking pan, sprinkle with parmesan and mozarella cheese and pop in the oven toaster for about 10 to 12 minutes until top is a bit toasted. (my toaster is at 175C)

Serve hot with toasted bread or pita, also great when drizzled with a bit of lemon juice.

For the past few days, aside from the flood,  it was a busy time for work too (though it has always been busy at work). This has saved me during breaktime and beyond!

Glad that as of yesterday, the rain stopped, the flood gone almost all over. The sun is up and I look forward to sunnier days ahead. Have a great weekend everyone!


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