Healthified Spin-Art Dip

Healthified Spinach and Artichoke Dip

I make spinach dip a lot.  It’s one of those dishes that I insist on making differently nearly every single time I make it.  Until now.  This one was supposed to be sampled and  frozen for when we have house guests to feed.  Sampling turned into a impromptu photo shoot, which turned into a little extra sampling on my part, which then turned into an all out feeding frenzy with P and I attacking the bowl you see pictured and barely getting the rest of the dip into the freezer.  To say I might be making it this exact way the next two or three dozen times I make spinach dip would be pretty darn likely.  

Now usually when you’re having a face-off with a bowl of spin-art dip, you can expect to be ingesting the usual suspects:  cream cheese, mayo, sour cream, or heavy cream.  In some instances you might be getting all four in one single recipe.  Ho.  Ly.  Cow!  Most also have a higher dairy-to-spinach ratio, making them a lot less healthy than the name suggests.  Luckily we love our veggies here [hooray veggies!] and this particular recipe has a veggie-to-dairy ratio that’s fun and flavorful, without all the excess fat of a traditional dip.
Healthified Spinach and Artichoke Dip

Healthified Spinach and Artichoke Dip
[makes 5-6 heaping cups of spin-art amazingness]
[scarf some now + freeze some for later... or serve it all up for a party or potluck!]

what’s in it?
2 boxes of frozen chopped spinach [18 oz total] defrosted
8 oz box creamed spinach [grab an all-natural one from the freezer or make your own!]
2 cups of crumbled feta cheese
1 cup of part-skim ricotta cheese
1 cup of grated Italian-blend cheeses [or grated parmesan]
2-3 cloves of fresh minced garlic
1/2 cup of artichoke hearts, chopped
1 teaspoon dried minced onion [or onion powder]
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/8-1/4 teaspoon cayenne pepper

to taste: any additional salt, pepper, + garlic
top it with: diced roma tomato, red onion + crumbled feta
serve it with: an assortment of veggies, crusty breads + white corn tortilla chips

get cooking!

First defrost your spinach.  You can use boiling water, the microwave, or leave it overnight in the fridge to thaw.  For the sauce-less spinach, you’ll want to squeeze it dry with a handful of paper towels to remove the water from the spinach.  Chop your veggies, mince your garlic, and grate/measure your cheeses.  Mix it all together and bake at 350F for 20 minutes or until hot and bubbly!  You can add the red onion and tomato topping before baking for a hot topping or add afterwards for a refreshing crunch [I keep mine raw!]  It makes a gorgeous garnish plus adds texture and added antioxidants.  Um.. heck yes!
All that’s left to do is grab some crunchy tortilla chips and a plate full of veggies and dig in!

This dip can be made ahead and will keep in the fridge for 4 days or in the freezer for several months.  Reheat in the oven, toaster oven, or microwave and you’re good to go! <3
Healthified Spinach and Artichoke Dip

so… how was it?
Veggie-tastic.  That’s a word.  Google it.

Fine… it isn’t a  real word.  But it is delicious!  I highly suggest piling leftovers into an omelette the next morning.  You’ll thank me later =)

Spinach craving run amock?  Try these too!
    
   

Comments

  1. says

    Girl you are only 2 hours away from me. I am *this* close to getting into my car, saying peace out to my boys, and heading to your house for this dip. WATCH OUT!!!

  2. says

    When I thaw my spinach it is always soggy and gross. Is there a trick to this or do I just need to get over it?

    The dip looks totally terrific and I love the amount of veggies in it.

  3. says

    Omg! How do I love thee? Let me count the ways!!! I am such a sucker for “spin-art” dip, but it weighs me down and makes me feel like a fatty! Totally have to make this!! And stuffed in an omelette? Consider my mind officially blown! ;)

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