Here are a couple of easy and delicious dip recipes to try out for your next picinic. If you have a recipe you would like to share, please send it to backstage@ravinia.org. Include a photo if you can too!

Spinach Artichoke Dip

2 packages thawed, chopped frozen spinach 

1 can artichoke hearts in water, roughly chopped

6 ounces light cream cheese 

1/4 cup light sour cream 

1/4 cup light mayonnaise 

1 cup grated Parmesan (set aside 1/4 cup for topping)  

1-2 teaspoons red pepper flakes

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon garlic powder

Directions

Put spinach in bowl in microwave on high for 2 ½ minutes.  Let cool, then wrap in paper towels to wring out water.  Put spinach and cropped artichokes in large pot and saute for 5 minutes.  Add cream cheese, sour cream, and mayonnaise and saute until cream cheese melts.  Mix in red pepper flakes, parmesan, salt, pepper, and garlic powder.  Put mixture in ceramic dish and top with extra Parmesan and put under oven broiler for 10 minutes (or until brown on top).  Serve with veggies, crusty bread or pita chips.

Onion Dip

 2 tablespoons olive oil 

5-6 diced onions 

1/4 teaspoon kosher salt  

2 gloves minced garlic into a paste (directions below)

2 cups light sour cream

3/4 cup light mayonnaise

1/2 teaspoon garlic powder 

1/4 teaspoon ground pepper  

1/2 teaspoon kosher salt

2 tablespoons chopped chives

Directions

In a large saute pan over medium heat add oil, onions and salt (stirring regularly). Cook the onions until they are transluscent and lightly browned, about 20 minutes. To make garlic paste, mince garlic and sprinkle with a little salt, use back of knife to mash it until it becomes paste-like. Add garlic paste and cook for five minutes. Remove from heat and mix the rest of the ingredients. Refrigerate and stir again before serving.  Best if made the night before so the flavors can become friends.  Serve with potato chips or as a topping for burgers, paninis, wraps, etc.

Germaine Maschoff

Communications Intern