Wednesday, June 26, 2013

Spinach Artichoke Dip

This is an easy, cheesey dip that can be put together in no time. It's easy to make large quantities of this and so would be great as an appetizer for parties when served with some baked pita wedges or with tortilla chips. It's quite mild and so should go over quite well with kids too and gets some veggies in them as well.

I don't cook with artichokes generally so I usually buy only the canned version.

Spinach Artichoke Dip

Frozen Spinach - 1 to 1.5 cups, thawed (you could use Fresh spinach too but increase to 2 to 4 cups)
Artichoke - 1 can, drained, rinsed and chopped into small pieces
Garlic - 4 cloves, minced
Parmesan cheese - 1/2 cup
Other melting cheese - about 3/4 cup (I used a mix of pepperjack, mozzarella, white cheddar)
Low Fat Greek yogurt / Light Sour Cream - 6 oz (I am substituting greek yogurt for sour cream these days since you get more of a protein punch)
Low fat Cream cheese - 6 oz (softened)
Chile Lime sauce - few splashes (I used Cholula brand, to add some spice)
Black pepper to taste

1) Preheat oven to 375F. Mix everything together in a large, oven proof bowl.

2)  Bake at 375F for 20 to 25 mins or until bubbly.

3) Serve with tortialla chips, crackers, baked strips of wraps (roll ups brand is good) or thin slices of toasted baguette.

We had ours with some Lettuce Apple Salad with Lemon Poppyseed dressing.