I am doing something I have never done before on this blog. I am posting a recipe that I have already posted once before. The reason is that the kosher link up for this month is Superbowl food (see below!). There are two recipes that I think are essential for the big game, my game day chili and spinach artichoke dip. Since I did the game day chili recipe last year for the Superbowl I decied that I would do the spinach and artichoke dip this year. Plus it has been two years since I posted this last and there are a lot more readers on the blog now. This dish is so good and I want everyone to try it!
Who does not like spinach and artichoke dip? With tender artichokes surrounded by a hot, bubbly and creamy spinach mixture, what is not to love? Whenever I am at a restaurant and I see spinach and artichoke dip on the menu I HAVE to order it. My recipe is an attempt at re-creating the dip that I love, but making it a bit more health conscious. That way I don’t feel guilty making it for my family and friends all the time. It’s made with spinach and artichokes which are good for you, right?
I am not going to say this is a fat free recipe, but I did reduce some calories and fat. My version is made with low fat dairy products as opposed to full fat cheese, cream and mayonnaise which are the typical bases for the recipe. The best part is that there is absolutely no sacrifice to the flavor. I have made this many times for lots of different people and no one has ever been able to tell that this is made with reduced fat products. It is always a huge crowd pleaser and is great for game day or any other day!
You can make the dip a day ahead, keep it refrigerated and bake it before you want to serve it. It can be served with tortilla chips, pita chips, baguette slices or crudites for an even healthier alternative.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Yields: 6-8 servings
1 box frozen chopped spinach, defrosted
1 (14 ounce) can artichoke hearts packed in water (not oil)
8 ounces reduced fat cream cheese, softened
1 cup part-skim mozzarella cheese
8 ounces low fat sour cream
2 tablespoons reduced fat mayonnaise (not fat free)
2 tablespoons grated Parmesan cheese (optional)
1-2 cloves garlic, pressed or very finely chopped (depending on how garlicky you like things)
Freshly ground black pepper
Bring your cream cheese to room temperature. Preheat oven to 350 degrees.
Drain artichokes and rinse. Finely chop and let dry. Defrost spinach and squeeze ALL excess liquid from the spinach.
Mix cream cheese, sour cream, mayonnaise, cheeses and garlic in a large bowl. Add artichoke hearts, spinach, cracked pepper and stir until well combined.
Spray either a square 8 inch baking dish, or 9 inch round glass baking dish with cooking spray. Pour mixture into dish and bake until mixture is hot and bubbly, about 30-35 minutes.