Following Rebecca's family tradition, our Christmas festivities spilled into the early morning hours. Friends and family filled the house with the hum of conversation, laughing, singing, and of course eating. These occasions are primetime snacking. Inspired by our winter CSA's bounty, we created a new favorite snack. Sunchoke Spinach Dip is bright, savory, creamy, with a sweet, almost nutty flavor from the sunchokes. Sunchokes are a funky little root vegetable. Also known as Jerusalem artichoke, they are neither from Jerusalem, nor related to the artichoke. This North American native vegetable has an artichoke-like nuttiness. If you've never cooked with sunchokes before, this dip is an excellent introduction.
Yield: 3 cups
- 1 pound sunchokes
- 2 cups fresh spinach
- 1 cup Parmesan cheese, grated
- 1/2 cup mayonnaise
- 4 tablespoons cream cheese
- juice of half a lemon
- 3 garlic cloves
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- pinch ground cayenne pepper
- Peel sunchokes and place in a medium pot with enough water to cover. Bring to a boil over high heat, reduce heat to medium and cook for 12 minutes.
- Remove the sunchokes from heat, drain, and place in a food processor or blender.
- To the food processor, add the remaining ingredients (spinach, Parmesan, mayonnaise, cream cheese, lemon juice, garlic, salt, pepper, and cayenne. Puree until smooth.
- Serve with bread, crackers, or chips. Refrigerate if not using immediately.