super bowl of hot spinach artichoke dip

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…

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…

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!
Serves: good for a small party
Prep time: 
Cook time: 
Total time: 
What to get:
  • 6 cups fresh spinach, chopped
  • 3 (14 oz) cans artichoke hearts, well drained
  • 1 can waterchetnuts, sliced
  • ¼ 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)
  • ¼ tsp. cayenne pepper
  • ¼ tsp. paprika
  • ¼ tsp. dried thyme
  • ¼ tsp red pepper flakes
  • 1 sourdough baguette, sliced, to eat with dip
  • 1 bag of tortilla chips, to eat with dip
What to do:
  1. Chop spinach & trim off any stems, set aside
  2. Chop water chestnuts, set aside
  3. Drain canned artichoke hearts well, smashing to remove any extra fluid & chop
  4. Chop onion and garlic
  5. In Saucepan on stove, heat EVOO & lightly brown garlic.
  6. Add onions & 3T white wine, cook till tender, stirring intermittently, until fluid evaporates.
  7. In a non-stick pot on stove, add chopped artichoke hearts, water chestnuts, salt, pepper, cayenne, paprkia & onion/garlic mixture, & heat on low
  8. To this add zest of about ½ of a lemon
  9. Stir & remove from heat
  10. Off the burner, stir in the ricotta, mozzarella, & parmesan mixture until combined
  11. Put pot back on low, adding worcestershire, fresh spinach, red pepper flakes, & reamining 1T of white wine
  12. Stir & cover; heat on very low for approx 15 minutes, stirring halfway. (spinach will wilt with heat)
  13. Test, and add S&P to taste as needed
  14. In the meantime, slice baguette
  15. Serve very warm, with bread slices & tortilla chips
  16. Enjoy!
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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Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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