My husband and I just don't get into Super Bowl madness the way that most folks do. However, we did decide to use the excuse to make a more elaborate meal than we usually take the time for. The base for this recipe was found on Cooks.com, but I've made some changes to it and this is the version that I made. We served this with a number of different dippers, including chicken taquitos, fried ravioli and baby carrots, but you could use just about anything - be creative! If you are watching your weight, consider low fat dairy options here - they work beautifully. I didn't have the guts to try non-fat but low fat doesn't cause any loss of flavor at all, I promise!
My Private Note
Units: US | Metric
- 1/4 cup butter
- 1 small white onion, diced
- 1 (4 ounce) can jalapenos, diced
- 2 garlic cloves (or 2 tablespoons garlic powder)
- 1 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 10 ounces frozen chopped spinach, thawed
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 cup parmesan cheese, shredded
- 1 (14 ounce) can artichokes, drained and chopped
- 8 ounces monterey jack cheese, shredded
- 1In a food processor, combine the onion, jalapenos and garlic. Pulse a few times until mixture is finely chopped. If you don't have a food processor, you can just dice the onion and garlic as you would normally.
- 2In a large saucepan, saute the onion mixture in the butter on medium heat, until the onions turn translucent. If you are using garlic powder instead of cloves, you can add this now.
- 3Add the nutmeg and lemon juice, then lower the heat to medium-low.
- 4Add each following ingredient in the order listed, taking time to allow each ingredient to incorporate fully into the others. Make sure you stir occasionally to prevent burning, though your heat should be low enough for this to be a limited concern.
- 5If you need to hold the dip for any reason, you can follow the steps up to the Monterey Jack addition and stop, keeping the dip on low heat (stirring often) and stirring it in when you are ready to serve. We tried this and it came out just fine!
- 6You could also use a crock pot for this recipe. Our small one was too small and our big one was too big to make this work for us, but if you are able, it would take a lot of the work out of the deal!
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Nutritional Facts for Veg-Out Spinach Artichoke Dip
Serving Size: 1 (290 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 566.5
- Calories from Fat 421
- Total Fat 46.8 g
- Saturated Fat 29.1 g
- Cholesterol 129.7 mg
- Sodium 755.5 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 5.8 g
- Sugars 2.2 g
- Protein 24.9 g