Tuesday, June 22, 2010

Tasty Tuesday: Spinach Artichoke Dip

Oh, this is so simple! And it's an AWESOME way to get your husband and kids to eat spinach and artichokes!

*wink wink*

This recipe is somewhat of a mix of two that I've had in the past from friends and family. I've lightened it a bit and somewhat "hid" the existence of the artichokes. These puppies, while not appealing to look at or smell, are low in calories, virtually fat free, and loaded with fiber and other good-for-you vitamins. The spinach is also a low-calorie, fat-free, loaded-with-good-stuff veggie, too! I think this is what's for dinner tonight! :o)

Spinach Artichoke Dip

16 oz. light cream cheese, softened
1 cup shredded mild cheddar cheese
1/2 cup light sour cream
1/4 cup grated Parmesan cheese1/4 tsp. black pepper
2 cloves garlic, peeled and crushed
14 oz. jar or can marinated artichoke hearts, drained
5 oz. package frozen chopped spinach, thawed and thoroughly drained
1/2 cup mozzarella cheese, shredded

Preheat oven to 350. Lightly spray a 9x13 pan with cooking spray.

Mix cream cheese, cheddar cheese, sour cream, Parmesan cheese, pepper, and garlic in a large bowl. Beat until creamy. Put drained artichokes in a blender or food process and process until they are broken down into small pieces. Add artichokes and spinach to cream cheese mixture and mix by hand until blended. Spread into greased pan. Sprinkle with mozzarella cheese.

Bake for 30 minutes or until bubbly and light brown on top. Let sit 10 minutes before serving.

Serve with baked tortilla chips. Better yet, try to make your own tortilla chips and serve with them!

Photo courtesy of Food Network

1 comment:

Stephanie said...

Yum. I have a weakness for Spinach Artichoke Dip...especially when it is warm and cheesy. It's one of my very favorite appetizers.