“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.
-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.
-You can store this dip in fridge up to 1 week.
-There are more tips in the recipe.
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!