Forgive me, I don’t have a great photo of this recipe. Sigh.
For Christmas, my husband got me something that I’ve been wanting for a long, long time: a point and shoot camera. I love my big Canon with its lenses and power and sharpness. But I wanted something that I could tote around everywhere and capture impromptu shots of the kids anywhere.
The only problem? I am completely inept when it comes to taking pictures with this camera. I can’t seem to get the hang of it to get brilliant, clear, in-focus shots … The photo below? Taken with the point and shoot (and thank goodness, since I hadn’t taken many shots of this dip!). Figures, I can handle a camera with about a billion settings, but the point and shoot eludes me. Am I the only one with this problem?
Okay, onto the dip. I love spinach artichoke dip and have since my very first bite of it years and years ago. The combination of cheese, spinach and artichoke is just delightful — and perfect for a party. Last week, when I wrote about it for Tablespoon, I also decided that it would be great to make for Super Bowl Sunday. This healthier version was a huge hit — Paige, my two-year-old, couldn’t get enough of it (seriously, she kept asking for more … and licking it off the bread).
With ingredients that are a little lighter (reduced fat cheese, milk, etc), and a hearty dose of spinach and artichokes, this recipe is a little friendlier on your waist than some others … as long as you don’t eat it all yourself.
Looking for an appetizer for a crowd? This is fast, easy and won’t disappoint.
- 1 8-oz package 1/3-less-fat cream cheese, (Neufchâtel), softened
- 1/4 cup reduced-fat mayonnaise
- 4 tablespoons freshly grated Romano cheese, divided
- 1/4 cup reduced fat milk
- 2 cloves garlic, finely chopped
- 2 tsp fresh chopped basil leaves
- 1 9-oz box frozen chopped spinach, fully thawed and drained (press to remove excess water)
- 1 14-oz can artichoke heart quarters, drained and lightly chopped
- Preheat the oven to 350 degrees. Spray an 8x8 glass baking dish with cooking oil spray.
- In the bowl of a stand mixer, beat the cream cheese until it's smooth. Add the mayonnaise, 3 tbsp of the Romano, milk, garlic and basil and beat until well blended. Add the spinach and artichokes to the bowl and beat well.
- Pour the spinach mixture into the prepared pan. Sprinkle with the remaining tablespoon of Romano cheese.
- Place the dish into the oven and bake for 25-30 minutes, until ever-so-slightly browned on the edges and warm throughout. Serve with bread, crackers, tortilla chips or vegetables.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.