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.
Healthified Spinach Artichoke Dip
This recipe makes 5-6 heaping cups of spin-art amazingness. Scarf some now and freeze some for later, or serve it up at your next party or potluck!
15 minPrep Time
20 minCook Time
35 minTotal Time
- 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
- 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
so… how was it? Veggie-tastic. That’s a word. Google it.
Oh 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 =)