A and I were going to his mother’s for the game last night so I made spinach artichoke dip.
I first discovered this dish last summer and immediately wondered how I had missed out on it so long. Probably because it has the words “spinach” and “artichoke” in the title. Spinach is something I’ve learned to enjoy on occasion because it’s good for me and usually comes covered in something more delicious. Artichokes were out of the question. The moral of this story–if you cover anything with enough cheese, cream, and more cheese, it’s hard to go wrong. Yeah, nobody ever said this was health food.
This recipe is great because it’s quick, easy, and you can make it ahead of time. It only takes a few minutes in the oven when it’s time to serve. It’s also relatively forgiving. You can put in whatever type of cheese you think sounds good and it probably will be.
I usually prefer to make my own pita bread for dipping but I had to work until 6 yesterday so for the sake of time, I used the store-bought kind – some white, some whole wheat–and cut each pita into 16 triangles.
- 1 10 oz package frozen spinach, thawed and drained well
- 1 14 oz can artichoke hearts, drained
- 1 8 oz package cream cheese, softened
- 1 cup cream
- 8 oz Monterrey Jack cheese, cubed
- 4 oz Asiago cheese, shredded
- 4 cloves garlic chopped
Put everything except half the Asiago in a food processor, pulse to desired consistency (I like mine creamy), pour into casserole dish. Top with the remaining Asiago. Bake at 350 for about 30 minutes until it’s hot and bubbly.
Notes: I think it’s easier to drain the spinach by putting it in one of the fine mesh strainers and pressing the water out of it.
If you put the pita pieces in the oven along with the dip for the last 3 minutes or so, they’ll come out warm and delicious almost like you baked them yourself.
Per 1/4 cup serving: 155 calories, 13 g fat, .5 g sugar, 6.5 g protein, 2 g fiber