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.
SPINACH & ARTICHOKE DIP
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!!