Sunday, February 3, 2013

At Home: Hot Spinach & Artichoke Dip

For San Francisco, we decided to use sourdough bread as the accompaniment to a Hot Spinach & Artichoke Dip I found a guilt-free recipe that is supposedly lighter that other versions.  Check out the other Super Bowl Snacks that we made and find the recipe on What Micky Eats...At Home.

Hot Spinach & Artichoke Dip (Adapted from Bethenny)
  • 1 can artichoke hearts (about 14 oz), well drained
  • 1 box or bag frozen spinach (about 10 oz), defrosted and liquid drained (using paper towel)
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup Monterrey jack cheese, shredded
  • 8 oz skim ricotta cheese
  • 8 oz reduced fat cream cheese
  • 2 Tbsp lowfat mayonnaise
  • ½ Tbsp lemon juice
  • 1 clove garlic, minced
  • ¾ teasp salt
  • ½ teasp pepper
  • 2 dashes of Tabasco sauce

- Defrost the spinach in the refrigerator overnight, then drain in a colander in the sink or over a bowl.
- After it is drained, press with paper towels to get rid of any extra moisture that would dilute the dip's flavor.
- Preheat the oven to 350 degrees.
- Combine all the ingredients except the spinach, artichokes, and Parmesan cheese into a large bowl.
- Fold the drained spinach and artichokes into the cheese mixture, leaving some artichoke chunks for texture.
- Pour the mixture into an oven-proof dish or casserole.
- Sprinkle the top with the remaining Parmesan.
- Bake for 25 minutes, or until heated through and just starting to bubble.
- Switch oven to broil for another 3 minutes to toast the top.
- Remove from the oven and let it cool for at least 10 minutes.
- Serve hot or warm with thin slices of sourdough bread.

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