So, got big plans this weekend?
Or a cozy weekend snuggling up to a glass of wine and a movie?
Either way, have I got a dip for you.
I could eat this with a spoon. All. By. Myself.
It’s that good.
And want to know what’s even better? It’s good for you.
Yes, yes it is. Don’t let it fool you because it’s a dip and has a bad rap.
This dip got hidden ingredients. The good for you kind!
I found this recipe from The Looneyspoons Collection Cookbook, and served it up at Easter.
Honestly, like I said before, this cookbook is the best.
I’ve made 4 things from it already, and all, ALL were hits in my home!
Artichoke & Spinach Dip
- 1 can (14 oz) artichoke hearts, not marinated
- ½ large onion, coarsely chopped
- 2-3 large cloves garlic, cut into thirds
- 1 tbsp olive oil
- salt & pepper to taste
- 1 can (19 oz) white kidney beans (no salt added)
- 1 cup sour cream (can use light)
- 1 tub (8 oz) garden vegetable cream cheese (can use light)
- ½ tsp grated lemon zest
- 4-5 dashes hot sauce
- ½ package (10 oz) frozen spinach, thawed, and squeezed dried
- 1 cup Asiago cheese, shredded
- Preheat your oven to 425 degrees.
- Drain and dry the artichoke hearts, then cut them in half.
- Place the artichokes, chopped onions and garlic into a roasting dish, and toss with the olive oil. Season with salt & pepper. Bake for 30 minutes. Make sure to check them and stir a couple of times so they don’t burn.
- While the artichoke mix is roasting, get out your food processor! Put the beans, sour cream, cream cheese, lemon zest, and hot sauce into the processor, and whirl until smooth.
- When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.
- Lower the oven temperature to 375 degrees.
- Once the veggies have cooled slightly, add them to the food processor and pulse on and off until the mixture is blended, yet still chunky.
- Transfer this mixture to an oven proof serving dish, and add the spinach and Asiago cheese. Mix well.
- Bake uncovered for 30 minutes, until the mixture is bubbling around the edges. Cool for about 5 minutes before serving!
- You can use light sour cream and light cream cheese if you wish. I didn’t, but it’s up to you which you prefer.
- The original recipe calls for 1/2 package of spinach, but I used the whole thing and it worked well.
- I made this dip a few hours ahead of time, and just put it in the oven when we were ready to have it. I bet you could even make it the night before.
- This dip is so great with tortilla chips, and bread! Delish!
I’m always looking for good dips!
What are your favourites? Leave a link if you’ve got one!
Have a delicious day!