Do you know what I love most about Sunday football? The snacks! I love eating (and making) hot spinach and artichoke dip. It’s seriously one of the best party foods I know of and makes a great appetizer for any gathering year-round.
However, the only sad problem with most spinach and artichoke dip recipes is that they are loaded with fat and calories. In my opinion, I think this is not really fair since anything with loads of spinach in it should not only be super healthy for you but automatically calorie-free and fat-free.
So, in an effort to eat at least somewhat healthier but still enjoy our favorite, comforting foods, I decided to rework the original approach to this classic dip and still ended up with a garlicky, cheesy, creamy hot dip that everyone will love. No mayo, tons of spinach, and much gooey deliciousness.
1 tablespoon extra-virgin olive oil
1 cup of chopped red onion (I always buy mine pre-chopped so I only have to open and dump it into my frying pan. Saves me some tears too!)
1 tablespoon of chopped garlic (I always use the squeezable kind.)
4 cups of thawed frozen spinach (Don’t forget to squeeze the extra water out.)
2 cans of artichokes in water, drained and chopped
1 cup reduced-fat sour cream or Greek yogurt
¾ cup of feta cheese crumbles
1 ½ cups of part-skim mozzarella cheese
For shoveling into your mouth, you can use blue corn tortilla chips or homemade pita wedges, crackers or veggies will also work.
Optional: I am not a fan of peppers but if you are please feel free to chop and add one bell pepper to the mix before baking as well.
Preheat the oven to 400 degrees and spray your fancy baking dish you would like to put your masterpiece in.
In a large pan warm the olive oil and add the onion and garlic for about 5-7 minutes. Meanwhile, squeeze as much water as you can out of your thawed spinach.
Add the spinach and chopped artichoke to your pan and cook for 3-5 minutes.
Remove the pan from the heat and add your sour cream, feta cheese, and 1 cup of mozzarella cheese.
Mix everything together and transfer into your baking dish and sprinkle the remaining mozzarella over the dip. Bake about 18-25 minutes or until the cheese has melted.
Let cool in the dish for a few minutes so you don’t burn your mouth and then dig in with your dipping vehicle of choice!
Tasty Tip: This dip keeps well for up to 4 days in the fridge if covered. If there are leftovers you can scramble up some eggs and add the dip right in to them to make an amazing and quick breakfast. Or use it as a spread on top of your favorite English muffin or piece of toast and top with a fried egg for perfection.