24 side-dish servings or 30 appetizer servings
Mexican cream, which has the consistency of heavy cream but with far more depth of flavor, adds tanginess and stability to Nancy Scherer’s updated, molded version of the popular party dip. It can be prepared up to 3 days in advance, covered and refrigerated until ready to unmold.
INGREDIENTS
DIRECTIONS
Grease a 10-inch tube pan with 1 tablespoon of the oil. Cut 3 slices from 1 of the lemons and place in a sealable container with 3 artichoke quarters and several sprigs of parsley for garnish.
Refrigerate.
In a blender or food processor, add the remaining 3 tablespoons of oil, the zest of 1 lemon, the juice of the 3 lemons, the remaining artichokes, the remaining parsley, the onion, garlic, Parmesan cheese, spinach and Worcestershire sauce and process until smooth. Transfer to a large bowl. Add the cream and the mayonnaise and stir to combine.
Set aside.
In a medium saucepan, heat half of the broth with the bouillon cubes over medium-high heat until they have dissolved. Place the remaining broth in a medium bowl and sprinkle with the gelatin, stirring to dissolve. Add the gelatin mixture to the pan and bring to a boil. Add the broth to the spinach-artichoke mixture and stir. Pour the mixture into the prepared tube pan. Cover and refrigerate at least 4 hours or until firm.
To serve, run a knife around the rim and inner tube and let the pan sit in a pan of warm water for about 45 seconds before inverting it onto a large platter. Arrange a corsage on top, using the reserved parsley sprigs, lemon slices and artichoke quarters.
(a) NOTE: Mexican cream (crema) is available in the dairy cases of Latin American specialty stores, Shoppers Food & Pharmacy, Magruder’s, Food Lion, and select Giant Food and Safeway stores.
Per serving (based on 30): 173 calories, 3g protein, 6g carbohydrates, 25g fat (15mg if using low-fat mayonnaise), 28mg cholesterol, 5g saturated fat, 477mg sodium (449mg if using low-sodium broth), 2g dietary fiber
