I love Saturdays in the Fall – cool breezes, the smell of leaves and fireplaces, and College Football Game Day! Whether you’re watching your favorite team at home or tailgating on campus, game day (and other gatherings) can always use a great (light) dip and this is a sure-fire winner that no one will even know is light…unless you tell them!
A general rule of thumb, if a recipe calls for veggies I try to add as much as I can and still keep the integrity of the recipe. I also always make sure to serve dips with plenty of veggies. I served this dip with reduced guilt pita chips (from Trader Joes) and green/red pepper strips.
Artichoke + Spinach Dip
1 14oz can artichoke hearts, chopped
1 cup chopped spinach, thawed and drained
8 oz cream cheese – 6 oz fat-free cream cheese and 2 oz 1/3 fat cream cheese
1/2 cup parmesan cheese (of the 1-2 gram of fat or less variety)
1 tsp red pepper flakes
1 1/2 powdered garlic
1/4 tsp S+P
Boil 1 cup of water with the chopped spinach and artichokes for about 10 minutes (the mixture will soak up the water) and then drain. Melt cream cheese, stirring until smooth. Add spinach and artichoke mix, stirring until incorporated. Mix in parmesan cheese and seasonings. Serve immediately, or let cool and serve chilled.
Total Prep/Cook time: 20 minutes (not including thawing spinach)
Healthy Grits 