I had just enough ingredients to make this spinach and artichoke dip that I love and wanted to share with you. The good news is it's filled with lots of yummy cheeses and spinach, it's lower in carbs and is a great source of vitamins, protein, sodium and fat. The bad news is that I made it while Lil Guy is napping so it might be all gone before he gets a chance to try it.
Pretty Decent Spart Dip
One 8-oz package of cream cheese softened (leave on the counter for a bit)
1/8 cup mayo
1/8 cup sour cream
1/2 cup grated parmesan cheese or a parmesan/romano blend
1/4 shredded mozzarella or shredded cheddar cheese
2 cloves garlic minced (or the minced garlic equivalent in a jar)
Dash of salt
One 14-oz can of artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and drained
A little bit of Asiago cheese if desired
Mix all cheeses, mayo, garlic, salt with a spatula. Then gently stir in the chopped artichokes and spinach. Bake in a greased glass baking dish at 350F for 25-30 minutes until bubbly and browned. Serve warmed with pita chips or tortilla chips.
- CFers should make sure all ingredients are full fat and not the "light" version.
- While I love fresh spinach, the stuff that comes in a frozen bag in the freezer section is already chopped and makes this a lot faster for preparation.
- Don't like/don't have artichokes? Just add more spinach - about 1/4 or 1/2 cup more additional depending on your personal preference.