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…

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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:  30 mins

Cook time:  20 mins

Total time:  50 mins

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

Seasonings:

• 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!

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.

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Give this fresh version a try. I recommend making a big batch, because leftovers are always crucial..