Wednesday, November 23, 2011

Lightened Up Spinach and Artichoke Dip

There is still a mystery sickness abounding in the household; I lost my voice on Monday-Tuesday and went to the doctor. No confirmed diagnosis but I have a just-in-case prescription for antibiotics in case I get worse, since we’re driving to Mike’s parents tomorrow.

So with that, I need to get back to bed but here’s a lightened up version of my “famous” (to my father in law, at least) spinach and artichoke dip. This is one of the most processed, unhealthy, convenience food dishes I make, but I make it once a year at Thanksgiving. I decided to lighten it up this year as I realized just how incredibly heavy and rich it is – it really needed some thinning.

Note: this is a pre-bake picture, as I’m not baking it until I get to the in-laws. You can make this ahead and it’ll keep for two days. Great for a holiday appetizer! If you need the room in the oven, you can microwave this as well. (Forgive the dish it’s in, it’s a disposable/portable one to take down south.)


Lightened Up Spinach and Artichoke Dip


10 oz. box of frozen chopped spinach, thawed and drained well

3 oz. package of cream cheese, softened

2-10 oz. cans of artichoke hearts in water, drained and chopped

8 oz. package of shredded Italian six cheese blend

15 oz. jar of roasted garlic alfredo sauce

6 cloves of garlic, minced

Salt and pepper to taste

Milk, for thinning


Preheat oven to 375 F and spray a large baking dish with non-stick spray. Combine first six ingredients in a large bowl and mix well. Add salt and pepper to taste. Pour into prepared baking dish and cover with aluminum foil.

Bake for 30 minutes. Remove foil, raise oven temperature to 425 F, and bake for an additional 10 minutes or until top is browning. Remove from oven and allow to cool for 10 minutes. If the dip is too thick, add milk one tablespoon at a time to desired consistency.

Serve with crackers, chips, bread, vegetables, etc.!

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