Baked Artichoke and Spinach Dip

Last month, I asked my readers to tell me what guilty pleasure they’d love to see lightened up. Each month, I plan to pick one of you and give your recipe or idea a few tweaks to create something you’ll feel good about eating! This one, submitted by Nadine, caught my eye! Who doesn’t love a hot and cheesey Baked Artichoke Dip?

I do, but when I tell you what’s in the original recipe and compare it to this…you’ll be amazed! I browsed recipes that had two cups of Parmesan, almost a whole cup each of sour cream and cream cheese AND about a half cup of mayonnaise! I don’t love it that much.

This dip is delicious and as long as you are careful not to over bake it, it’s creamy and wonderful. I’ve added the tomatoes because I love the way their freshness and brightness cuts through the hot dip. You can certainly omit them if you’d like.

So, keep an eye out for next month’s request on my Facebook page. Give it a “Like” and look for my post asking for your recipe ideas!

Baked Artichoke and Spinach Dip

olive oil
14 ounce can artichoke hearts, drained and rinsed
1 large handful fresh baby spinach
1 to 2 cloves garlic, minced
1/2 cup thick non-fat plain Greek yogurt
1/4 cup mayonnaise (I use the one made with olive oil)
1/4 cup shredded part-skim mozzarella
1/8 to 1/4 hot pepper sauce or crushed red pepper flakes
1 tablespoon grated Parmesan
salt and pepper to taste
1/4 cup fresh tomato, finely diced

Preheat your oven to 375 degrees.

Generously grease an oven proof dish, about 10 to 12 inches wide, with olive oil.

In your food processor, add the artichoke, spinach, minced garlic, yogurt, mayonnaise, mozzarella, hot pepper, Parmesan, salt and pepper. Pulse repeatedly until the ingredients come together, but not until completely smooth. Leave it a bit chunky.

Spread the mixture into the prepared dish and bake for just 18 to 20 minutes. If you’d like it a bit more golden on top, raise the oven rack to the highest level for the last 3 minutes. Be careful to not over bake (see Notes).

Remove from the oven and sprinkle with the fresh tomato just before serving. Serve warm with crackers or cut up veggies.

Notes:

In testing this recipe, I found that baking beyond 20 minutes dries the dip out and changes the consistency. If this happens, no worries. It won’t be as creamy, but it will still taste delicious!

 

 
Here are a few more holiday, or any day, appetizer ideas from a few of my favorite people…
Holiday Appetizers and Drinks, from Cooking Light Magazine
Appetizers and Small Plates, from Savory Simple
Appetizers, from Heather Christo