Sunday finds us gearing-up for the big game and big eats. From chili to queso and chips galore, there seems to never be a shortage of finger-foods to indulge in. However, I like to make a healthier version of a classic dip… well, really so I can justify eating it for three hours straight… Hot Artichoke Spinach Dip with some sneaky, slimming shortcuts that you’ll thank yourself for in the morning. I omit the traditional mayonnaise and sour cream, opting for a low fat ricotta cheese instead. I also use low moisture-skim mozzarella, and keep this one chunky & full of veggies. It still tastes rich, hearty (okay…pun intended), and delicious…
Artichoke Spinach Dip
hot & healthier!
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Here’s the dip dealio so you can make a batch, but remember to serve with a sourdough baguette & crispy tortilla chips. Is it half time yet? Oh well, I already started sampling…
.jpg "Hot Spinach Artichoke Dip")
A healthier version of hot artichoke spinach dip, using low fat ricotta in lieu of mayonnaise. A great warm appetizer, without the guilt!
What to get...
- 6 cups fresh spinach, chopped
- 3 (14 oz) cans artichoke hearts, well drained
- 1 can waterchetnuts, sliced
- 1/4 large sweet white onion, diced
- 4 garlic cloves, chopped
- 1.5 cups low fat ricotta cheese
- 1 cup parmesan/Italian cheese blend, shredded
- 2 cups mozzarella cheese (low moisture-part skim), shredded
- 1 small lemon for zesting
- 4 T white wine (to use to cook onion & garlic)
- 2 dashes worcestershire sauce
- 1 tsp. EVOO
- 2 tsp. coarse ground black pepper (approximate, to taste)
- 1 tsp kosher salt (approximate, to taste)
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1/4 tsp. dried thyme
- 1/4 tsp red pepper flakes
- 1 sourdough baguette, sliced, to eat with dip
- 1 bag of tortilla chips, to eat with dip
What to do...
- Chop spinach & trim off any stems, set aside
- Chop water chestnuts, set aside
- Drain canned artichoke hearts well, smashing to remove any extra fluid & chop
- Chop onion and garlic
- In Saucepan on stove, heat EVOO & lightly brown garlic.
- Add onions & 3T white wine, cook till tender, stirring intermittently, until fluid evaporates.
- In a non-stick pot on stove, add chopped artichoke hearts, water chestnuts, salt, pepper, cayenne, paprkia & onion/garlic mixture, & heat on low
- To this add zest of about 1/2 of a lemon
- Stir & remove from heat
- Off the burner, stir in the ricotta, mozzarella, & parmesan mixture until combined
- Put pot back on low, adding worcestershire, fresh spinach, red pepper flakes, & reamining 1T of white wine
- Stir & cover; heat on very low for approx 15 minutes, stirring halfway. (spinach will wilt with heat)
- Test, and add S&P to taste as needed
- In the meantime, slice baguette
- Serve very warm, with bread slices & tortilla chips
- Enjoy!
Notes
You can prep this on the stove and transfer easily to a small crock pot on low for game time. Be careful not to overheat or the cheese will separate and it will be no bueno! I did this batch just on the stove this round. You can use full fat, regular cheese as desired, and it will lend a creamier consistency. This version is using low fat cheeses.
Give this fresh version a try. I recommend making a big batch, because leftovers are always crucial..
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