Ingredients
Scale
- About 15 cherry tomatoes
- 1 teaspoon olive oil
- 1 medium onion, peeled & chopped (about 1 cup)
- 2 – 3 cloves garlic, peeled & chopped
- 2 – 3 Tablespoons artichoke marinade
- About 4 oz. fresh spinach leaves, cleaned and chopped
- 1 7-oz. jar of marinated artichoke hearts, chopped
- 5 oz. Greek cream cheese (or Neufchatel)
- 2 oz. shredded Asiago Fresco cheese (or other flavorful Italian cheese)
- 1 8-oz. container plain Noosa yoghurt
- 1 teaspoon Red Robin Seasoning (recipe here)
- 1 8-oz. can sliced water chestnuts, drained and chopped
- A small sprig of fresh rosemary, chopped fine
- Several fresh basil leaves, chopped
Instructions
- Set the cherry tomatoes on a baking sheet and roast at 400 F. for about 20 minutes. Most of the tomatoes should have burst, but some may still be whole. Set them aside.
- In a frying pan over medium heat, add the olive oil, then the onion and garlic. Saute for several minutes until the onion is very soft. add a spoon or two of artichoke marinade and cook for several minutes longer, until the liquid from the marinade is evaporated. Stir in the tomatoes and cook for a little longer, smushing the tomato with the side of your spoon to release the juices.
- When the onions are starting to brown a bit, stir in the spinach and some more of the marinade. Cook and stir until the spinach is cooked.
- Reduce heat to low. Stir in the artichokes and the cream cheese in small chunks, then the shredded cheese. Cook, stirring occasionally, until the cheeses are melted. Remove from heat and stir in the Red Robin Seasoning, water chestnuts and herbs. Taste and add more seasoning if desired.
- Serve either warm or cold with chips, crackers, veggies, bread (or toast), or toasted pita bread.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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