I’m on a mission. To create versions of my favorite recipes that have less fat and I can fee less guilty about eating.
My husband turned me on to Artichoke Spinach Dip a few years ago. I had never had it and suddenly I was hooked. I love the warm, cheesy gooeyness eaten with chips or crackers. Who could hate that? Plus the added bonus of having the vegetables in it makes it seem not as bad for you.
There are so many recipes for this dip out there, yet so many of them made me wary. They all contained mayonnaise. For some reason, the thought of cooking mayo just really doesn’t sit well with me. I finally found one that had sour cream instead. I had to do my own modifications to it, such as low/reduced fat items and reducing some of the items as well.
It turned out pretty well and even made it for others and they loved it. I achieved my goal of making it better for you, and not have anyone notice.
Spinach Artichoke Dip
Serving size: 3 tablespoons
Total recipe makes: 26 tablespoons (about 5 cups)
- 1 10oz package frozen chopped spinach, partially thawed
- 2 cloves garlic (minced or use a garlic press)
- 1 14oz can quartered artichoke hearts, drained
- 1 8oz package low fat cream cheese, softened
- 1 16oz container light sour cream
- 1 cup grated Parmesan cheese
- Black pepper to taste
- In a medium sauce pan, stir in the oil, garlic, and spinach. Chop artichoke hearts into desired size and add to the pot. Cook until tender, about 5 minutes.
- Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and pepper. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm with bread, or chips.
- Don’t use fat-free cream cheese, it takes much longer to melt and I’m not as fond of the taste vs. the reduced fat varieties.
- This recipe makes quite a bit of dip but it survives the freezer very well.