Baked Artichoke and Arugula Dip
This recipe combines farm share arugula with artichoke hearts and loads of cheese in a baked vegetable appetizer.
I've been sharing a lot of game day appropriate appetizers lately since it's 'tis the season and all, but I've been feeling a bit . . . well, guilty . . . since I've been using a fair amount of meat in them. I'm glad to share a meat free [and vegetarian if you select a vegan Worcestershire sauce] hot appetizer to join in the line up.
This is a tasty way to eat up arugula from the Community Supported Agriculture (CSA) farm share, your garden, your folks' community garden plot, or the farmer's market. Usually when we get a big bag of arugula we're also getting a bag of salad mix, a cabbage, bok choy and perhaps another leafy green. I've talked about Greens Paralysis before, and it really comes down to this: if I can use arugula as a recipe component, not as a loose leafy green, I am more likely to use it up. If I wait for the perfect opportunity to add a handful of fresh arugula to a recipe . . . I end up tossing slimy forgotten leaves into the compost bin.
One easy way to get arugula processed into something yummy is Arugula Asiago Pesto (recipe here--scroll down to the bottom). This freezes well and I use it like I use basil pesto (large volume 'empty the garden before frost' recipe here), though not the same as I use Fresh Tomato Pesto (recipe here).
I came up with this appetizer because I had a late season bag of arugula and a desire for a hot appetizer. Using my food processor to combine everything made quick work of the vegetable preparation, and this was a warm and cheesy way to enjoy an early evening adult beverage.
I haven't tried it, but warming this dip in a little slow cooker should work fine, similar to my Slow Cooker Salmon Artichoke Dip. I'm just happy to turn the oven on while there is frost inside my window!
For other recipes using arugula, please see my Arugula Recipes Collection, part of my Visual Recipe Index. For other Awesome Veggie Apps and Snacks, please see my Pinterest board of the same name (linked).
|Yes, there is vastly more than the 1 cup cheese called for in the recipe. In my house, people passing by freshly grated cheese seem to think they can help themselves with abandon, so I always grate much more than I need.|
|Ready to bake. Love me some Polish pottery.|
Baked Artichoke and Arugula Dip
2 large handfuls (about 3 cups) washed arugula, torn from stems (compost those!)
1 can (15 ounces) artichoke hearts in water, drained
1 cup shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce (vegan varieties available in stores)
1 Tablespoon minced onion (or 1½ teaspoons dried minced onion, both work)
½ cup mayonnaise
Preheat oven to 375 degrees Fahrenheit. Place arugula in a food processor and pulse to chop. Add artichoke hearts and pulse to combine. Add the rest of the ingredients and process until it is as smooth as you like, stopping to scrape down the sides once or twice.
Transfer to an oven safe shallow dish and bake for 25 to 30 minutes or until top is browned and edges are bubbly. Serve with crackers, chips, or vegetable dippers.
This post is shared on What's Cookin' Wednesday