Photo: Warm Spinach and Artichoke Dip Recipe
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, finely chopped (about 1 1/2 cups)
- 3 cloves garlic
- 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
- 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
- 1/2 cup reduced fat sour cream
- 2 tablespoons mayonnaise
- 1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
- 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Pita wedges or crudites, for serving
Directions
Preheat oven to 375 degrees F.
Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.
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By pkbrunner_6763500
Sedona, AZ
on December 30, 2012
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I made this for a holiday party and everyone raved about it. It is flavorful, easy to make (and it can be made ahead, and it does NOT taste like it's been tweaked to be more healthy. We served the dip with cut fresh vegetables, bagel chips, and pita chips.
By Night Baker
Buffalo,NY
on December 28, 2012
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This is a basic, but very good dip. Brought to my brother in laws for Xmas, and they have a big crowd so I doubled the recipe. I ran into a few problems with that because of the quantity in the food processor (and ended up having to puree the artichoke hearts/spinach longer than I would have liked, was going for the rustic/chunkier dip. With that being said, the flavor was really good. A few changes/substitutions I made: regular (not low fat cream cheese, for 1/2 of the called for Mozzarella cheese I subbed shredded gruyere, I used fresh baby spinach that I steamed slightly in pan with some left over garlic, etc from the onion mix, and I sprinkled parm on top to give it a little cheesy crust. I cook/entertain a lot and have just never done a spinach artichoke dip, will definitely add to the app list. Very easy and tasty. I served with Ritz crackers (all I had-which I'm not even a fan of, but would be great w/ a sliced baguette and veggies.
By jkells
on October 04, 2012
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for all the vegetarian friends who don't eat meat, this went off the table super fast. I believe we substituted lots of cheese when we could not find mayonnaise, but still turned out tasty.
Read all 39 reviews