Saturday, August 25, 2012

Pretty Decent Spart Dip

We are stuck inside today due to another air quality alert so my project du jour is to clean out the fridge and freezer of anything that is starting to head south of the expiration date. Or has already made it there.

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.
  • Have leftovers? Try stuffing a chicken breast with a little bit of this stuff and baking in the oven.
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