STYLE

Catfish teams up with spinach and artichokes for tempting appetizer dip

09/20/2012 01:07 EDT | Updated 11/20/2012 05:12 EST
Spinach and artichokes are combined with catfish for a tempting dip to serve as an appetizer at autumn parties.

Spinach and Artichoke Dip With Catfish

15 ml (1 tbsp) butter

3 catfish fillets (each 180 to 250 g/6 to 8 oz), cubed

500 g (1 lb) frozen chopped spinach, thawed and drained

1 can (398 ml/14 oz) artichokes, drained

175 ml (3/4 cup) grated Parmesan cheese, divided

125 ml (1/2 cup) diced green onions

250 ml (1 cup) mayonnaise

3 cloves garlic, minced

5 ml (1 tsp) hot sauce, or to taste

Salt and pepper, to taste

Heat oven to 180 C (350 F).

In a saucepan over medium heat, melt butter and add catfish cubes. Cook, stirring, for about 5 minutes or until fish flakes easily when tested with a fork. Remove from heat and let cool for about 5 minutes.

Squeeze excess moisture out of spinach and artichokes. In a large bowl, combine with two-thirds of the Parmesan and all remaining ingredients. Transfer to a glass baking dish and sprinkle with remaining cheese.

Bake for 20 to 25 minutes or until hot in the middle and golden brown. Serve warm with your favourite crackers, bread or veggies.

Makes 6 servings.

Nutrition information per serving when using 200-g (7-oz) fillets: 567 calories; 42 g protein; 39 g fat; 15 g carbohydrate; 5 g fibre.

Source: U.S. Farm-Raised Catfish.

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