Spinach Artichoke Dip is another appetizer recipe that I’ve been making for many years now, but unlike my Stuffed Mushroom recipe, I experiment a whole lot more with this one. I find that this dip can turn out very stodgy and basically tastes very unhealthy. My current recipe is still a bit unhealthy, but I’ve lightened it up quite a bit and focused on flavor, not just fat.

The Recipe

Ingredients

10 oz. frozen spinach
6 oz. marinated artichoke hearts
4 oz. softened cream cheese
4 oz. shredded part-skim mozzarella
2 T. grated parmesan
½ lemon
dash of hot sauce
1 clove crushed garlic
salt + pepper to taste

Instructions

Preheat the oven to 400°F. This is an easy one, so definitely focus on getting high-quality tasty ingredients and making them shine in this simple preparation. Prepare the spinach according to package directions. Then squeeze out any excess moisture and chop it up. Drain the artichokes and chop them up so the pieces are roughly the same size as the spinach.

Combine the spinach and artichokes in a large bowl along with all the other ingredients, but reserve a bit of the mozzarella. Pour the mixture into a pretty baking dish and sprinkle the remaining cheese on the top.

Bake for 20-25 minutes until the dip is browned and bubbling. Let it cool for a couple of minutes, so your guests don’t burn their tongues on molten cheese. Serve with pita chips, crudité, crostini, fresh bread, crackers, or anything else that sounds good.

Note:

This is great as a dip, but I’ve also rolled this mixture in a flattened piece of chicken and baked it and it was delicious. Do try that option as well!