Sunday, January 1, 2012
Copeland's Artichoke and Spinach Dip with Bowtie Chips
Copeland's of New Orleans Spinach Artichoke Dip
1 x 16 oz can artichoke hearts, drained
10 oz fresh spinach
2 cloves garlic, minced
¾ cup mayonnaise
3 tbsp fresh
¼ tspn Tabasco sauce, or to taste
In a food processor or blender, chop artichoke hearts; set aside. Wash spinach well; blanch in boiling water. Drain well and squeeze dry. Add to food processor or blender with remaining ingredients and process until just blended. Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.
Copeland's of New Orleans Bowtie Chips Appetizer
8 oz bowtie pasta
2 to 3 tbsp milk
seasoned bread crumbs
oil (for frying)
Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.
Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs.
Fry pasta in oil until deep golden brown. Serve with spinach and artichoke dip.