Ultimate spinach and artichoke dip
Ultimate spinach and artichoke dip with sliced homemade no-knead Italian herb bread |
If you search for spinach and artichoke dip recipes, most call for a cup or more of mayo, some full-fat cheese, and a tiny bit of spinach. The idea of consuming so much warm mayo, tucked in with healthy spinach, seemed so conflicted. When I was introduced to Glutenless Goddess's friend Jane's recipe, I immediately wanted to try it. It was different from all the others I had seen. No mayo. Cream cheese forms the base, and anyone who has tried my creamed spinach knows that cream cheese and spinach are a natural combo. I've tweaked the recipe a bit to increase the spinach-to-dairy ratio and to use lower fat dairy. This spinach dip is now a somewhat healthy dish, and it doesn't undo all the goodness of the spinach inside.
There are endless ways to enjoy this. My favorite is with thinly sliced and toasted no-knead Italian herb and cheese bread or baguette. Melba toast gets you the same effect if you're in a hurry. Also try: tortilla chips, pita chips, veggies, and Triscuits. For breakfast the next day, I have made baked eggs by scooping a spoonful of leftover dip into a ramekin, topping with an egg, and baking for 7-10 minutes at 350. It would also be fantastic mixed into scrambled eggs. I have also topped chicken breasts with this and baked them.
There are endless ways to enjoy this. My favorite is with thinly sliced and toasted no-knead Italian herb and cheese bread or baguette. Melba toast gets you the same effect if you're in a hurry. Also try: tortilla chips, pita chips, veggies, and Triscuits. For breakfast the next day, I have made baked eggs by scooping a spoonful of leftover dip into a ramekin, topping with an egg, and baking for 7-10 minutes at 350. It would also be fantastic mixed into scrambled eggs. I have also topped chicken breasts with this and baked them.
This makes a double batch, because whenever I take this to a party, I'm going to want to save some at home for myself.
Ultimate Spinach and Artichoke Dip
2 lbs frozen chopped spinach
1 8 or 12 oz can or jar quartered artichoke hearts (I have forgotten artichokes before and the recipe still comes out delicious)
8 oz block 1/3 less fat cream cheese (Neufchatel)
2/3 cup nonfat Greek yogurt
1/4 cup grated Parmesan cheese
4 oz (1 cup) shredded mozzarella or Italian blend cheese
1 1/2 t Tony Chachere's seasoning or other seasoning salt
1 t garlic powder
1 t Italian seasoning (optional)
1 t Italian seasoning (optional)
salt and pepper to taste
In a medium or large casserole dish, microwave frozen spinach until thawed, about 7 minutes. Drain the excess water. Add remaining ingredients and stir until combined. If you have trouble mixing it, pop the whole thing back in the microwave for a minute or two until the ingredients are softened, and try again.
You have three options for how to finish the dip: 1) Pop it in the oven at 400 and bake, uncovered, for about 15 minutes to get a nice browned crust. 2) Microwave it, covered, another 5 minutes or so until it's heated through and the cheese is melty. This is what I usually do. 3) Pop it in a slow cooker and heat for 2.5 hours on high, stir, then switch it to warm for serving. This method is great for keeping the dip warm when serving at a party.
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