Who doesn’t love some ooey, gooey Spinach and Artichoke dip? This bar-fare fav sure satisfies a beer induced palette but what are the stats? The average nutritional facts for one order of dip served with chips is about 1,500 calories, 35 grams of fat, 123 grams of carbohydrates, and 2,300 mg of sodium. OUCH! Well, because of its popularity and my love of “healthifying” the naughtiest of naughty food, I decided to give it a try. I found this recipe on Serious Eats, one of my go-to resources for healthy recipe ideas. I’m happy to say it turned out awesome, it tasted just the real thing and served with veggies and a few whole wheat chips makes this a relatively healthy app!
- 10-ounce bag fresh spinach
- 6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
- 6 ounces (3/4 block) fat-free cream cheese, softened
- 1/2 cup fat-free sour cream
- 1 1/2 cups part-skim mozzarella, shredded
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, crushed (not minced)
- 6 tablespoons shredded parmesan cheese, divided
- Parsley for garnish
1. Preheat oven to 350°F.
2. Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
3. In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
4. Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top.