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Monday, January 20, 2014

Lighter Spinach Artichoke Dip


If I'm going to stuff my face with dip while watching a football game, I really prefer that it's packed with vegetables.  It makes me feel like I'm at least doing something nice for my body while I'm also enjoying a what appears to be a guilty pleasure.  This dip is not only packed with healthy spinach and artichokes, but it's also made with reduced fat cheeses and sour cream.  It's honestly the best spinach artichoke dip I've ever had.  It's better than anything I've ever had at a restaurant.  I omitted the mayo that most recipes seem to call for (not only because I hate mayo, but also because it doesn't seem to add anything other than extra oil).  I also went with scallions instead of the usual yellow onion and that seemed to add a nice touch.  Along with a combination of mozzarella, cheddar, and parmesan, this dip was amazingly flavorful and ridiculously delicious.  I hope you enjoy it as much as I did.  I seriously can't wait to make it again.

1 bunch scallions, light green and white parts only, thinly sliced
3 garlic cloves, minced
1 Tbsp olive oil
1 10-oz box frozen chopped spinach, defrosted and water squeezed out completely
1 8-oz can artichoke hearts, rinsed and roughly chopped
4-oz reduced fat cream cheese, softened
1/2 cup reduced fat sour cream
1/2 cup shredded part-skim mozzarella cheese (+ additional 2 Tbsp for the top)
1/4 cup shredded reduced fat sharp cheddar  (+ additional 2 Tbsp for the top)
2 Tbsp grated parmagiano reggiano (NOT the stuff from the green can)
salt and freshly ground pepper to taste
a few dashes of hot sauce

Preheat your oven to 400 degrees.  In a skillet over medium-low heat, cook the scallions until softened - about 5 minutes.  Add the garlic and cook for an additional minute.  In a large bowl, combine this scallion mixture with the rest of your ingredient.  Place the dip into a lightly greased baking dish and top with the reserved cheeses.  Bake covered for 20 minutes and then uncover it and broil for an additional 5 minutes so the cheese browns a bit.  Enjoy with some crusty bread or pita chips!



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