Spinach artichoke dips may rival a restaurant favorite

Wando Crosby of Round O asked for a spinach and artichoke dip recipe similar to the one served at Outback Steakhouse.

A few readers gladly shared dip recipes they like, without knowing how close they would or would not come to Outback's version. Then I went fishing on various Web sites that offer restaurant "clone" or copycat recipes, but reeled nothing in.

It had been awhile since I had reason to look at those sites, and wow, has the number grown. To name a few: www.recipesecrets.net, www.topsecretrecipes.com, www.razzledazzlerecipes.com, www.copykat.com, www.kitchenlink.com, www.cdkitchen.com, www.recipegoldmine.com and www.recipezaar.com/recipes/copycat. You can find everything from Olive Garden's salad dressing to Dairy Queen's onion rings. I can't vouch for their accuracy, but there's a pile of them out there.

So, we only can go halfway with this request. But I can't imagine that Outback's dip is any better than the ones below.

Anne Hicks of Summerville hopes we'll enjoy this recipe as much as her family does. Anne likes to use artichoke bottoms because it's all artichoke "meat" — no leaves or sharp points to deal with. She says bottoms are harder to find, but they are out there.

"I also like to make (the dip) as a side dish. I double the first five ingredients, and to add some 'bulk' to the dish, I add croutons ... as much as you like."

Spinach Artichoke Dip

1/4 cup butter

4 ounces of cream cheese

1 can (about 14 ounces) spinach; well-drained (see cook's note)

1 can artichoke hearts or bottoms, drained and chopped fine (see cook's note)

1/4 teaspoon pepper

1 tablespoon lemon juice

1 tablespoon grated parmesan cheese

1 tablespoon seasoned bread crumbs

Cook's note: Use frozen spinach, if desired. Cook according to directions and drain well. Also may add finely chopped hearts of palm to the artichokes if desired.

Combine butter and cream cheese and melt until softened, either in a microwave or a saucepan. Then add to that the drained spinach, chopped artichokes and hearts of palm, if using, pepper and lemon juice. Mix well. Spoon into a lightly greased casserole dish. Sprinkle with parmesan cheese and bread crumbs. Bake, uncovered, at 325 degrees for 30 minutes.

Ann Strawser of Arlington, Texas, says she has shared this recipe many times.

Spinach and Artichoke Dip

Makes 12-20 servings

1 can (15-ounce) artichoke hearts (not marinated)

1 package (10-ounce) frozen chopped spinach, thawed and drained

1 small jar pimientos, drained and chopped; or 1/2 cup diced sweet red pepper

4 ounces mozzarella cheese, shredded

1/4 teaspoon garlic salt

1 cup mayonnaise

1 cup grated parmesan cheese

1/2 cup chopped black olives

Dash of hot pepper sauce (optional)

Drain artichoke hearts and cut into small pieces. Add remaining ingredients and mix. Spoon mixture into a 1-quart glass casserole coated with vegetable cooking spray. Bake at 350 degrees for 30 minutes.

Serve warm with tortilla chips.

— "The Recipe Hall of Fame Cookbook"

Kathee Hering of Summerville writes, "This is a really good recipe that I have been using for a long time and have had many compliments on. I don't know if it will compare to Outback's recipe, but it is yummy."

Spinach-Artichoke Dip

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 (10-ounce) package creamed spinach, cooked according to package directions

1 cup mayonnaise (may use low-fat)

1 cup grated Romano cheese

1 package (8-ounce) shredded Monterey Jack cheese

1 bunch green onions, chopped

1 clove minced garlic

1 medium tomato, seeded and diced (optional)

Cook's note: Kathee uses Stouffer's brand creamed spinach and Duke's mayonnaise.

Preheat oven to 350 degrees. Combine all ingredients (except tomato) in a large mixing bowl, mixing well with a wooden spoon. Spoon into an 8x8-inch square glass baking dish. Bake for 35-45 minutes or until top is lightly browned. Top with diced tomatoes, if desired, and serve warm (or cooled) with tortilla chips or cocktail rye bread.

Helen Tate of Summerville passes along a dip recipe with a Greek touch that also cuts the fat without sacrificing thickness:

Spinach Artichoke Dip

Serves 12

1 cup plain Greek-style yogurt

3/4 cup (3 ounces) crumbled feta cheese

1/4 cup of 1/3-less-fat cream cheese, softened

1/4 cup fat-free sour cream

1 garlic clove, crushed

1 (15-ounce) can quartered artichoke hearts, drained well

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

1 tablespoon minced fresh or 1 teaspoon dried dill

1/8 teaspoon black pepper

Place yogurt, feta cheese, cream cheese, sour cream and garlic in a food processor. Blend until smooth, scraping the bowl as needed. Add the drained artichokes and pulse until roughly chopped. Transfer the mixture to a medium bowl, stir in spinach, dill and pepper. Cover and chill. Serve with whole-grain crackers, pita chips , carrots, bell peppers or other raw veggies.

Per 1/4 cup serving: 80 calories, 2g saturated fat, 180mg sodium.

Also thanks to Helen for sending some fig recipes.

Seeing red

Wanda also asked for red rice recipes. I heard from Sara Morrison of Doe Hall Plantation in McClellanville.

"Being from the Lowcountry for quite a few generations, I could not resist sending in my red rice receipt. Recently my granddaughter, Katie, was getting her plate fixed at a family barbecue. She looked down at the completed plate and said, 'Take that pink stuff off my plate, I want Nana's RED rice!' So here's the receipt for:"

Nana's Red Rice

6-8 strips of bacon

1 large sweet onion finely chopped

1 medium to large green bell pepper, finely chopped

2-3 cloves of garlic, finely chopped

3 cups long-grain white rice

1 (14-ounce) can tomato sauce

1/2 cup tomato ketchup

1/2 cup chicken broth

3 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

Several drops hot sauce (optional)

In heavy iron skillet, fry bacon until crisp, crumble and reserve for garnish. Leave 2 tablespoons of dripping in pan. Saute onion in the pan until nearly translucent. Add green pepper and garlic; continue cooking for 2-3 minutes. Add the 3 cups of rice and cook until rice gets shiny and translucent. Add liquids and spices. Continue cooking in frying pan until nearly all liquid is absorbed. Transfer to a rice steamer (top of stove, not an electric one). Sprinkle with the reserved bacon and cook until rice is completely done, about 30-45 minutes. Fork up rice to make fluffy before serving. Freezes well.

From the mailbag

I squirreled this recipe away from the National Honey Board for a hot summer's day when the refreshing flavors would be particularly welcome:

Honey Mango Margarita Cupcakes With Sea Salt

Makes 12-14 cupcakes

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup ripe mango, pureed

Zest and juice ( 1/4 cup) of one lime

1/4 cup buttermilk

1/2 cup butter, softened

1/2 cup wildflower or any mild-flavored honey

2 large eggs

Preheat oven to 350 degrees.

Sift together flour, baking soda, baking powder and sea salt; set aside.

In a small bowl, combine mango puree, lime zest and juice, and buttermilk; set aside.

In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove to wire rack; cool. Frost with Mango Lime Buttercream and sprinkle with additional sea salt and nonpareils, if desired.

Mango Lime Buttercream Frosting

1/2 cup butter, softened

1/2 cup ripe mango, pureed

Zest and juice ( 1/4 cup) of one lime

2 tablespoons wildflower or any mild-flavored honey

4-5 cups powdered sugar

In a mixing bowl, cream butter until light and fluffy. Add mango puree, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.

Who's got the recipe

--A Charleston reader seeks various recipes for using ground turkey.

--Eloise Gatch of Walterboro would like a recipe for a sourdough bread bowl dip that doesn't use spinach. "A lady had this at a church social and it was delicious. I don't know what she had in it."

If you have a recipe request or one to share, reach Food Editor Teresa Taylor at 937-4886, food@postandcourier.com or write The Post and Courier, 134 Columbus St., Charleston, SC 29403.