This sounds delicious
Hot Artichoke Spinach Dip With Ravioli Chips
Last Updated:
01-26-06 at 2:21PM
Violette Tafoya is the winner of The Art Institute of California-San Diego's Best Teen Chef 2003 Scholarship. She stopped by the News 8 studios to show off how she makes her hot artichoke spinach dip with ravioli chips.
Ingredients (Serves 6-8):
1 package frozen spinach, chopped
1 clove garlic, minced
1 can artichoke hearts oil, for frying
1 cup Parmesan cheese, freshly grated fresh ravioli
1 cup mayonnaise
1 package fresh ravioli
1 Roma tomato
Directions:
Defrost spinach and squeeze water out. Drain water out of artichoke hearts and coarsely chop. Mince the garlic. Combine spinach, artichoke hearts, Parmesan cheese, mayonnaise, and garlic, stir until well mixed. Place in a 2-quart baking dish and bake in the oven at 350 degrees for 20 minutes. Meanwhile, heat oil; fry ravioli until golden on both sides; drain ravioli on paper towels. Serve with hot dip. Garnish with Tomato Concasse.
Tomato Concasse
To remove peel from tomato, cut an X in the bottom of the tomato. Place in boiling water for about one minute or until you see the peel coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the core and seeds. Chop into small, diced squares. Toss in Italian seasonings.
Never had artichokes.
Dunno if I like them yet.
I think gran is talking about the magic mushrooms I am so fond of.
Mmmmmmmmmmmmm...that sounds good Resty. I'll have to copy that. Always looking for something different. I just got a good recipe off Rachel Ray's site. One she made tonight. A pasta cassarole. Yum.