Homemade Spinach and Artichoke Dip

This evening, as I was waiting to pick my parents up from the airport, I prepped Spinach & Artichoke Dip for Super Bowl!  I figured I would make it, stick it in the fridge, and then bake it on Sunday.

I don’t think this recipe is too terribly unhealthy, the bulk of it is vegetables and ALL REAL INGREDIENTS!

Start with frozen spinach and canned (or frozen) artichokes, drain well.

I usually prep all my ingredients, or have them all ready for me, so I’m not running around crazy!

Throw all the ingredients into a bowl (make sure they are room temperature), no specific order, just throw ’em in. You can stir it, use a food processor, or an emersion blender to get it all nice and acquainted. I only have a 3-cup food processor, so I used my emersion blender, but still left some chunks of veggies.

Put it in a baking dish of your choice and either store it in the fridge until needed or pop it in the oven at 350 degrees for 20-30 minutes.


2 boxes of frozen spinach (each box is about 8 oz)

1 can (15-16oz) of artichokes in water (or frozen if you can find)

1/2 c monterey jack cheese

1/2 c park-skim or whole milk ricotta cheese

1/2 c parmigiano reggiano cheese, freshly grated 

16 oz of cream cheese, can use reduced fat, regular or vegetable

1 tbsp of mayonaise 

1/2 of the juice from a lemon (squeeze half a lemon)

2 cloves of garlic, chopped, minced or pressed

2-4 dashes of any hot sauce (I used garlic-cayenne hot sauce)

salt, to taste

pepper, to taste

Mix everything in a bowl until desired consistency.

Pour into oven safe dish

Sprinkle top with grated parmesan or monterey jack cheese

Bake at 350 degrees for 20-30 minutes, until heated through

Serve with tortilla or pita chips

*can also be eaten cold.

I will let you know what the finished product looks like on Sunday!!




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