Spinach Dip - T.G.I. Friday's Tuscan

By BlueSchmoo

Menu Description: "Parmesan and Romano cheeses blended with spinach, artichokes and sauteed onions & peppers. Served with Friday's red & white tortilla chips."

Many casual chains have their own version of spinach artichoke dip somewhere on the appetizer menu, but one of the most popular versions is found at this huge national chain. For our clone well use marinated artichoke hearts that will contribute the slightly acidic flavor found in the original. The recipe here is a stovetop method, but you can also prepare a version of this dip entirely in your microwave using the technique at the bottom in Tidbits.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.

Ingredients

• one 10-ounce box frozen chopped spinach, thawed
• one 6 1/2 ounce jar marinated artichoke hearts, drained, rinced and chopped (1/2 cup)
• 1 teaspoon vegetable oil
• 1 tablespoon diced onion
• 1 tablespoon diced red bell pepper
• 4 ounces cream cheese, softened
• 1/3 cup shredded Parmesan cheese
• 1/4 cup shredded Romano cheese
• 1/4 cup heavy cream
• 1 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• pinch ground black pepper
• 1/2 tomato, diced
• 1 tablespoon shredded Parmesan cheese
• 1 teaspoon minced parsley

Preparation

Step 1

1. Steam spinach and artichoke hearts in a steamer basket over boiling water in a covered saucepan for 10 minutes.

2. In another medium saucepan heat 1 teaspoon oil over medium/low heat. Add the diced onion and bell pepper and saute for 3 to 4 minutes, until onions begin to turn translucent. Add spinach and artichoke hearts plus cheeses, cream, garlic, salt, and pepper to the pan with the sauteed onion and pepper. Cook over medium/low heat, uncovered, for 5 to 6 minutes, or until the cheeses are melted and the dip is hot. Stir occasionally.

3. Spoon the dip into a heat proof serving bowl and garnish with diced tomato, shredded Parmesan cheese, and minced parsley. Serve with chips or crackers on the side.

Makes 6 appetizer servings.

Combine the spinach (don't squeeze any water out of it), artichoke hearts, onion, bell pepper, and garlic in a microwave-safe bowl and cover with plastic wrap. Poke a couple holes in the plastic and microwave everything on high for 6 to 8 minutes, until the spinach is tender. Stir after every 2 minutes. Add cheeses, cream, salt, and pepper and microwave on high for an additional 3 minutes, stirring every minute. Continue the recipe above at step #3.