SPINACH & ARTICHOKE DIP + GARLIC CROSTINI

On a whim, I made this spinach and artichoke dip, just like the kind I'd love to get as a kid at restaurants. So this is #throwbackthursday style.

It's not the first time I've made this dip, but time around, I attempted to decreased as much fat as I could. A lot flavor can come from fat, but I was determined to not skip out on deliciousness.
My simple and obvious solution was using low fat ingredients. That, alongside pre-marinated artichokes, ensured the dip had all the classic rich flavors and texture. I used fresh spinach as well (not sure why so many recipes call for frozen spinach!), but feel free to add or substitute kale for an interesting twist. The more veggies you add, the less room there is for extra calories.

I was pleasantly surprised when I first taste tested the dip. It's not like I expected the flavor to fall short, but it was so good I almost ate the whole darn thing before photographing it!
I recommend enjoying the dip fresh from the broiler with a crusty piece of ciabatta. Or better yet, fresh garlic crostini - easy recipe included, too!

spinach & artichoke dip + garlic crostini

5 min prep + 20 min cook time


INGREDIENTS

4 oz low fat cream cheese
1 cup spinach, chopped
1/4 cup marinated artichokes hearts, chopped
1/4 cup Parmesan cheese, shredded
1/4 cup skim mozzarella cheese, shredded
loaf of bread, thickly sliced
sea salt and pepper, to taste

METHOD

Preheat oven to 350 degrees.

Combine all ingredients in a bowl, leaving some cheese out.

Spread the dip into an oiled broiler safe baking dish. Top with remaining cheese.

To make crostini: thinly slice a loaf of bread and brush with olive oil. Arrange on baking sheet and dust lightly with garlic powder.

Bake both the crostini and dip for 15 minutes.

Remove the dip and place in broiler for 3 minutes, or until the cheese it bubbly and golden brown. Turn oven off, but keep crostini inside.

Allow the dip to cool for 2 minutes and remove crostini from oven when ready to serve.

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