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My favorite part of the Superbowl is the food. I won’t even pretend that I’m a huge football fan. In fact, I think it’s kind of unfair that there’s no massive nation-wide event that appeals to women. I know that there are women who honestly enjoy football (not just because they want to impress a guy) but just a glimpse at the Superbowl commercials and you know which sex its geared to.
Anyways. This dip is to die for. It’s seriously better than any spinach-artichoke dip I’ve had at a restaurant, and it’s lighter too. Make it for the Superbowl or the next time you have friends or family over. Or, like me, make it just because it sounds wonderful.
Recipe Rundown
Taste: Flavorful and fresh yet rich and cheesy.
Texture: Thick, creamy, with melted cheesy everywhere.
Ease: Easy enough that you can’t really get this wrong. Plus you can make the dip up to a day ahead of time before baking.
Appearance: Bubbling cheese is bound to make anyone’s mouth water.
Pros: Perfect appetizer.
Cons: None.
Would I make this again? Yes.
Hot & Light Spinach-Artichoke Dip
Ingredients
- Kosher salt
- 1 10- ounce bag fresh baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel (1/3-less-fat) cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14- ounce can artichoke hearts, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- Chips, for serving
Instructions
- Preheat oven to 450 degrees F. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately shock in ice water. Drain and squeeze dry, then roughly drop.
- In the bowl of a food processor, puree the beans, cream cheese, garlic, and chicken broth until smooth. Transfer mixture to a medium bowl and fold in the spinach and basil, artichokes, parmesan, and 1/2 cup mozzarella. Add the cayenne, Worcestershire, 1/2 teaspoon salt, and black pepper to taste.
- Spray a large baking dish with nonstick spray and spread in dip mixture. Top with remaining 1/4 cup mozzarella (at this point you can refrigerate the dip for up to 1 day, let come down to room temperature before baking or bake 5-10 minutes longer). Bake until golden and bubbly, 20-25 minutes. Serve warm with chips.
The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.’
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wow…sounds irresistable & hearty
hopped in from FB…love your space..
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Tasty Appetite
This was a HIT with my family. it was delicious. It scared me a bit because when it came out of the oven, it was perfectly cooked but seemed a bit runny- but if you just let it sit and cool for 5-6 minutes- its PERFECT.
Thank you for this!