Healthy Spinach Artichoke Dip — Simple Soirées by Gaby Dalkin in Recipes, January 19th, 2012
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Now that the holidays are officially over and most of us are in cookie detox mode, it’s time to bring on the lighter appetizers for fun get-togethers you might be throwing. I’m a huge fan of Spinach Artichoke Dip. It’s one of those classic comforting appetizers and it’s perfect for these midwinter gatherings I’ve been throwing. Just because the holidays are over doesn’t mean that fun and simple soirees have to go away. I’ve been having friends over for casual midweek dinners and introducing them to new lightened-up recipes.
This Spinach Artichoke Dip from Ellie Krieger is the perfect example. You’ll never guess that this recipe is lightened up because it’s still super flavorful and just as addicting as its full-fat cousin. Plus, it would be an excellent addition to your upcoming Super Bowl menu. I made a few changes to spice things up a bit more and make it extra delicious. My favorite mix-in wound up being the addition of pepper jack cheese — it gave the dip an extra kick.
Spinach Artichoke Dip
1 tablespoon olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 (15-oz. can) artichoke hearts, drained and chopped
1 (10-oz.) package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons low-fat mayonnaise
1/2 cup (4-oz.) Neufchatel cheese (reduced-fat cream cheese)
2 ounces (about 1/2 cup) shredded pepper jack cheese
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
Pita wedges for serving
Heat the oil in a saute pan over medium heat. Add shallots and cook, stirring occasionally, 2 to 3 minutes. Add garlic and cook an additional 3 to 4 minutes, or until shallots are light gold but not browned. Remove from heat and cool.
In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt, pepper and garlic powder. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
Transfer mixture back into the saute pan and heat over medium heat until bubbly. Serve with pita wedges.
Gaby Dalkin is a chef, photographer/food stylist, enthusiastic traveler and guacamole fanatic. She is the founder of What’s Gaby Cooking, where she showcases her simple and sassy recipes that feature whichever ingredients she is currently obsessing over. She lives in Los Angeles with her fiancé, Thomas, and her cat, Stella.