Recently…like within the last year…I tried hot artichoke dip, for the first time. Boy. It. Is. Good. Of course before that, spinach dip with chewy sourdough bread was always my dip of choice. When I found this recipe for hot artichoke AND spinach dip, I was head over heals in love. I wouldn’t be eating either of these particular appetizers IF I was watching my figure ;). So….I “skinnied” this recipe up by halving the cream cheese with yogurt and leaving out the mayonnaise all together. Plus there is tons of nutrient rich dark green leafy spinach. It is great served with whole-wheat pita chips or a whole grain bread…ya know if you’re going to stick with the healthy theme….for Superbowl Sunday!
Start by gathering up a bunch of spinach…I mean a bunch, and dump it onto a cutting board.
Next, get your water and salt boiling, and a bowl of ice water ready. Then dump all your spinach, and about 1 cup of fresh basil into the boiling water for about 30 seconds. One, two, three, four… or until it turns bright green. Then immediately remove the spinach and basil with a slotted spoon and plunge into the ice water. Ahhhhh. Drain the water, and squeeze as much liquid out of the spinach possible. Until it looks something like Jeannie from Aladdin in the lamp. You know…”Iiiitttttyyyy bity living space!”
I know right? How did…what the? Where’s all the spinach?? It’s there. Just itty bitty. And hopefully fairly dry or you’ll have soggy spinach dip. Anyways… leave all the ah and wonder of the spinach, and spread the love to some of the other ingredients. In a food processor or blender purée the beans, cream cheese, garlic, yogurt, and water until silky smooth. 🙂 Transfer to a bowl and fold in your itty bitty chopped spinach.Here comes the good part, fold in your chopped, drained marinated artichoke hearts, and cheese.
Um mmm good. Serve with whole-wheat pita chips or whole grain bread.
Here’s the recipe!
1 10 oz bag of baby spinach
1 cup packed fresh basil
¾ cup garbanzo beans
6 ounces of cream cheese
1 clove of garlic, smashed
1 cup plain Greek yogurt
2 tablespoons of water
1 – 14 oz can of marinated artichoke hearts, drained, squeezed dry and finely chopped.
1/3 cup parmesan cheese, grated
¾ low-fat mozzarella cheese
pinch of cayenne pepper
2-3 Worcestershire sauce
freshly ground black pepper
baked chips or bread for serving
Preheat oven to 450 degrees. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.
Remove with slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
Puree the beans, cream cheese, yogurt,garlic, and water in a blender or food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, Parmesan and ½ cup mozzarella.
Add the cayenne and Worcestershire sauce, ½ teaspoon of salt, and black pepper to taste. Mist a deep 1 quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining ¼ cup mozzarella.
Bake until golden and bubbly, 20-25 minutes. (If top is not browning properly, you may turn the broiler on high for 1-2 minutes to achieve a golden brown. Keep an eye on this though it will brown quickly!) Serve warm with baked chips or whole-wheat bread.
Have a fantastic day!
Love, Grey and Brianna.