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I’m a girl that likes to order an appetizer when we go out to eat.
Why not dessert?
Well, I’m a pretty decent baker, and it’s rare that a restaurant has a dessert that I feel I couldn’t easily recreate at home.
Appetizers however, well even if I could recreate them, what’s the point?
If I’m at home, and I’m doing the cooking, there is no real reason not to just jump straight to dinner. Making an appetizer (other than a salad) seems like a lot of unnecessary work.
Recently though, I was perusing Pinterest and saw a yummy recipe for Spinach & Artichoke dip.
Now, I’ll admit, if Spinach & Artichoke dip is an appetizer selection where we are dining, it’s pretty much a guarantee I’ll order it.
Maybe I convince myself it’s the healthiest option.
I mean it has TWO vegetables in it!
Cheese fries? None.
Tortilla Chips & Queso? None (unless you count the small bits of onion and peppers in the queso…I don’t!)
Blooming Onion? That’s just one vegetable. Pfft!
Who cares about all the cheese and the inevitable stack of chips or pita bread you use as a transportation device between the plate and your mouth.
It’s healthy. *sticks fingers in ears*
This version you can make at home is just as good as the restaurant kind (if not better), and it makes a TON. Tastes really good reheated too!
Spinach & Artichoke Dip
Inspired by: Joyful Abode
- 8 oz of cream cheese softened in microwave
- 1/4 cup sour cream (I used light)
- 1/4 cup mayo
- 1 cup chopped spinach (I used fresh, so I used about 2 cups which probably cooked down to about a cup)
- 2 cans non marinated artichoke hearts (chop this up pretty good. Mine weren’t chopped quite enough and the kids were thrown off)
- Chili Powder (I used paprika instead. No clue where my chili powder is?)
- Garlic powder (about a teaspoon)
- Salt (about a teaspoon)
- Large handful of mozzarella cheese (divide this in two. One part will get mixed in, and one part will top the dip)
- Mix the cream cheese, mayo, sour cream, spinach, artichoke hearts, chili powder (or paprika), garlic powder, salt & half the mozzarella cheese together.
- Spray a casserole dish with non stick spray (I didn’t do this though and it was fine)
- Put your mixture into the casserole dish and top with the remaining cheese
- Bake at 350 degrees for around 30-35 minutes.
- You might broil for a few minutes at the very end to get a nice brown top.
- Enjoy with pita chips, veggies, tortilla chips, bread, etc. Or just grab a spoon and dig in!
Feeds: Lots of people.
Disclaimer: This probably isn’t very healthy. But, I repeat…TWO vegetables. I’m pretty sure that counts for something.