Wednesday, January 29, 2014

Spinach Artichoke Dip with Homemade Potato Chips

Ingredients for Chips:
· 1 pound small white or gold potatoes
· 2 tablespoons olive oil
· 1 teaspoon sea salt
· Pepper, to taste

Ingredients for Dip:
· 2 (10 ounce) bags fresh spinach
· 2 tablespoons butter
· 1/2 medium onion, chopped
· 2 cloves garlic, minced
· 2 tablespoons flour
· 1 cup heavy cream
· 1 cup milk (2% or whole)
· 1/2 cup grated Parmesan Cheese
· 1/2 teaspoon Worcestershire Sauce
· 1/2 cup chopped artichoke hearts
· 1/4 cup sour cream
· 1/2 grated cheddar cheese
· Salt and Pepper, to taste

Directions for Chips:
1. Preheat oven to 450 degrees and prepare a large bowl of iced water.
2. Slice the potatoes ¼ inch thick. Submerge the slices in the cold water and soak for 30 minutes. Drain, rinse, and thoroughly at dry.
3. Toss the potatoes with the olive oil, salt and pepper and arrange in single layers on two parchment-lined baking sheets.
4. Bake for 10 minutes, flip potatoes. Cook for another 10 minutes and flip again. Continue baking until chips are very crisp and light golden brown, approximately 8 minutes, watching carefully to make sure not to burn. 

Directions for Dip:
1. In a large stockpot of boiling water, add spinach and cook until bright green, approximately one minute. Drain and squeeze out excess water. Coarsely chop and set aside.
2. In a sauce pan, melt butter over medium heat. Sauté onions until soft and tender, then add garlic and cook for another minute. Add flour and cook for another minute, until no flour is visible. Pour in cream and milk, stirring constantly, cook until thickened. Remove from heat and stir in Parmesan and Worcestershire sauce.
3. Meanwhile, mix together spinach, artichokes, and sour cream. Pour warm cream mixture over spinach, add cheddar, and combine thoroughly. Season with salt and pepper to taste.
4. Serve immediately with chips.

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