It’s holiday party time again! For a quick, easy, and seasonal party dish, I whipped up this dip that is my winter spin on classic artichoke dip. Artichokes are more of a spring vegetable, but sunchokes are in season in the heart of winter, so they are perfect for a Christmas or New Year’s Eve appetizer. 🙂 I also added a little spinach to this dip for a bit of color.
I served the dip with some wonton crackers in the shape of stars for a festive holiday touch. 🙂
Sunchoke and Spinach Dip
1/2 pound sunchokes, cut into quarters
1 small handful fresh spinach
1/2 cup finely grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons cream cheese
1 teaspoon lemon juice
2 roasted garlic cloves
Salt to taste
Freshly ground black pepper to taste
Fill a saucepan with about an inch of water. Steam the sunchokes until they are very tender.
In the bowl of a food processor, add the steamed sunchokes and all of the remaining ingredients. Process until smooth.
Serve warm, room temperature, or even cold.
High heat cooking spray
Salt to taste
Cut your wonton wrappers into desired shapes with a knife or cookie cutter. Spray the wrappers with a light coating of cooking spray, and rub the oil evenly over the surface with your finger. Season with a sprinkling of salt.
Bake for about 10 to 15 minutes, or until the wonton wrappers are golden brown and crunchy.