Prep 10 mins
Cook 20 mins
If you're looking to save a little on the calories and fat, this dip is perfect. I made this for me and my gal for our "movie night". Since this particular recipe didn't have the full amounts of mayonnaise and cheese as most recipes, we didn't feel so bad eating almost half of it.
- 1 (14 ounce) can artichoke hearts, finely chopped
- 10 ounces frozen chopped spinach, thawed and drained
- 3⁄4 cup low-fat mayonnaise
- 3⁄4 cup parmesan cheese, grated (canned stuff ok here)
- 1⁄2 cup reduced-fat mozzarella cheese, shredded
- 1⁄2 teaspoon garlic powder
- salt and pepper
- chopped fresh tomato, for topping (optional)
- Preheat over to 350 degrees.
- Mix all ingredients until well blended.
- Spoon into a small shallow baking dish. (I sprayed mine with a bit of non stick spray).
- Bake 20-25 minutes or until heated through.
- Top with chopped fresh tomatoes and serve with toasted french bread slices, raw veggies, or your favorite crackers.
This was delicious, and easy to make. I was going to serve it as an appetizer, but it was so good, we ended up eating it as the main event and two of us finished the whole thing! The second time I made it, I used half a cup of mayo thinned with a little milk and half cups of the cheeses to raise the veggie to cheese ratio a little. The dip was stiffer this way, but still delicious. I topped it with diced grape tomatoes, which was the perfect fresh/acidic foil for the richness of the dip. Served it with homemade pita chips and baby carrots. I don't usually care for restaurant-style spinach-artichoke dips because they are so oily and taste like mayonnaise. You can really taste the veggies in this one. Thanks, Kozmic Blues. This one is going in the go-to file! Made for Bargain Basement Tag Game.