Dip into spinach, artichokes and cheese

Recipe Finder

July 22, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

A spinach dip like that served at Houston's restaurants in Georgetown and Rockville was the request of Debra Barnes of Glen Burnie. "We have found and tried similar spinach dips but they just don't taste the same," she wrote.

Tester Laura Reiley chose a recipe from Elaine Gershberg of Reisterstown.

"Hope this helps," Gershberg wrote. "I got it from the Internet. This is a knockoff of a popular appetizer served at Houston's, which has branches in Dallas and Chicago. Because Houston's does not give out recipes, this one for the creamy, rich dip made with spinach, artichokes and Romano cheese was developed in the Chicago Tribune kitchens. At the restaurant, it is served with picante sauce and sour cream."

Spinach Dip

Makes 16 servings

1/2 cup grated Romano cheese

1 large clove garlic

1 (10-ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture

1 (6 1/4-ounce) jar artichoke hearts, drained, patted dry

1 (8-ounce) container soft garlic-chive cream cheese

2 large eggs

1 cup shredded mozzarella or Italian-mix cheese

tortilla chips

sour cream

salsa

Preheat oven to 375 degrees. Put Romano cheese in a food processor fitted with a metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes. Serve hot with tortilla chips, sour cream and salsa.

Tester Laura Reiley's comments: "Since it said 'jar artichokes,' I used the marinated kind packed with oil, vinegar and herbs, which, even drained, added a pleasant piquancy to the dish. The dish is rich and cheesy, with a nice kick imparted by the garlic and the garlic-chive cream cheese. I think it might be even better BTC just spread on rounds of warm French bread instead of the tortillas."

Recipe requests

* Paul Myszka of Owings Mills wants a recipe for "black bean soup or Cuban black bean soup similar to that served at Ruth's Chris or Morton's steak house."

* Marianne Thomas of Bend, Ore., remembers the "Depression years ... and a spicy cake that was our favorite. It was a nameless cake that had chocolate, maybe cocoa, and nuts. The frosting was fluffy with coffee as well as chocolate. Can you find such a recipe?"

* Susan Cole of Baltimore writes: "Please find me the recipe for Red Lobster's biscuits. They are fabulous. Thank you."

* Wendy Kimball of Walla Walla, Wash., writes that she is seeking a recipe for a dish she was served in Puerto Rico last January. "They were called tostones and accompanied nearly every meal we ate. Much like a biscuit or roll as is served here. I know they are made of sliced plantains (green bananas) and were served hot. I enjoyed them very much and would love to try making them at home."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number.

Pub Date: 7/22/98

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