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What with spinach and artichoke?

post #1 of 6
5/9/09 at 2:33pm
Thread Starter 
Nothing out of the ordinary...we tweaked our own version of one of the many standard Spinach and Artichoke dip renditions out there. It seems to be pretty well received and serving it's purpose as a good stand-by appetizers that many are drawn to. The dip recipe and prep, etc. I'm pleased with. We serve it with our standard tortilla chips.

Question...is there an alternative to the tortilla chip as the dipper out there that someone could RAVE about or HIGHLY recommend. Somthing like a pita chip or different type of bread chip or pita bread or ???? I've got general ideas, now I want specific raving recommendation on a specific product. Do you know of one?

Thanks in advance for any ideas.
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post #2 of 6
5/9/09 at 3:43pm
Since it's a pretty heavy dip, you need a substantial dipper. I like the idea of pita chips, or even an extra-thick baked potato chip (easy to make; don't know about any to buy). Small crackers like Wheat Thins might work, as would Sun Chips. Nothing too big, though.
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post #3 of 6
5/9/09 at 5:27pm
I'm not a pro, but what came to mind for me is bread sticks hot out of the oven. I know I would love that. And of course there are a million types of bread sticks . . . I'd like some with a crispy crust on them (for lack of a better description).
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post #4 of 6
5/9/09 at 11:16pm
Served in a bread bowl with the removed bread chunked up for dipping.
Mini breadsticks sound good too.

On a side note, we did a small event a few weeks ago, and one of the items was the spin/art dip.

My F&B told me that everything looked great, except that our spinach was too green.
:rolleyes:
Gotta love it.
I didn't have the guts to tell her that our water has a high moisture content too.
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post #5 of 6
5/10/09 at 4:01am
Chef Jim: A little knowlege is a dangerous thing. He is so used to seeing it overcooked, he doesnt know the difference.:lol:
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post #6 of 6
5/10/09 at 5:53am
bagel chips would work well too.
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