“Do you want me to make “Spinach & Artichoke Dip” this weekend?” That’s what I occasionally say to our 2 teens in the grocery store. Let me tell you-their faces light up like it’s Christmas and I get a big long, loud “YES!!!” They absolutely love it. I mean I think they could seriously live on this stuff. I like it because it takes seconds to make, and it is incredibly good for them. BEWARE: this is not that greasy, oily, melted cheese mess that you get at the local restaurant. This Spinach & Artichoke Dip is full of chunky artichokes, savory creamy spinach, and the cheese isn’t the only flavor you taste. I have been making this for over 20 years and I guarantee you are going to too 😎
Here’s a few tips and then you can print this recipe out by hitting that little “print” button on the recipe.
-If you re-heat the dip, add a little milk first and stir.
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-You will not be able to tell that it is made with low fat cream cheese. I promise.
-You can reduce the artichokes to 1 can, and increase the cream cheese to 2 blocks, but I prefer less cheese and more chunks of artichokes.
-You can use canned or marinated artichokes. Marinated are probably better tasting, but will make dip saltier.
-This will serve 4 hungry teens, 6-8 for an appetizer, and is perfect for all holidays and occasions.
-Can be served with any cracker, chip, bread or veggie.
1 8 oz. block of reduced fat cream cheese (regular fat will work)
2 15oz. cans of quartered artichokes drained (cut up in small chunks)
1/4 cup of parmesan cheese
1 block of frozen chopped spinach defrosted and drained well
1/2 cup skim milk (you can increase this depending on the texture you desire.and also add more when you reheat it)
garlic salt to your taste
black pepper to your taste
red pepper flakes (just a sprinkle to taste)
I use a small crock pot, but you don't have to. You can do this in a microwave safe bowl, too.
I also try to put frozen spinach package in sink in the am to defrost, and I put the cream cheese on the counter to soften it up, but again, this is not necessary.
Defrost spinach in colander and drain well. A little water in it is still okay.
Place cream cheese in crock pot or microwave safe bowl and put in microwave for 45 seconds to get it softened up.
Add chopped up artichokes, parmesan cheese, drained spinach, milk.
Add garlic salt, black pepper, and red pepper flakes all to your liking. (I do not measure when I do it, I do it by taste. Remember all 3 spices go a long way, so you don't need much. In addition, if you don't want so much salt, don't use it. If you don't want a little spice, don't use pepper. I don't like spicy food, but the red pepper flakes really give this some nice flavor if you only use a little.)
TO COOK: Give it a big blast in the microwave (covered) for about 2 minutes depending on your microwave. Mix well.
If you prefer it very very hot, give it another minute in the microwave.
If using a crock pot, I still microwave it to prepare, and then the crock pot keeps it warm.
Add a touch of milk if it gets dried out when you are keeping it hot.
Serve with your favorite tortilla chips. If going low carb, use carrots, celery, or cauliflower.
This recipe is copyrighted by redheadcandecorate.com.
Make Low Carb Spinach & Artichoke Stuffed Mushrooms (using this dip recipe).
See recipe below…
To make, preheat oven to 400 degrees. Then mix up a batch of my spinach dip (recipe found above). Then prepare your pan with a little olive oil. Lastly, prepare your mushrooms by cleaning/drying them (yes I rinse my mushrooms) and removing the stems and save those for another dish later. Stuff each mushroom with as much dip as you can fit ha ha (all size mushrooms will work). Bake at 400 degrees for 20-25 minutes depending on how brown you want them. Yum!
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