Artichoke & Spinach Dip

So, got big plans this weekend?
Entertaining perhaps?
Or a cozy weekend snuggling up to a glass of wine and a movie?
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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!
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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!

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Artichoke & Spinach Dip
 
Ingredients
  • 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
Instructions
  1. Preheat your oven to 425 degrees.
  2. Drain and dry the artichoke hearts, then cut them in half.
  3. 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.
  4. 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.
  5. When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.
  6. Lower the oven temperature to 375 degrees.
  7. 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.
  8. Transfer this mixture to an oven proof serving dish, and add the spinach and Asiago cheese. Mix well.
  9. Bake uncovered for 30 minutes, until the mixture is bubbling around the edges. Cool for about 5 minutes before serving!

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Tips!
  • 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!

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I’m always looking for good dips!  
What are your favourites? Leave a link if you’ve got one!

Have a delicious day!
Yum yum!

Comments

  1. Sounds delicious! I’m definitely going to try this!

  2. This sounds like a great dip! I could eat it with a spoon too! Too bad I won’t have access to an oven at our family reunion this weekend. I’m sure it would be a hit.

  3. Oooooh my favorite!! Pinned and making soon! Will report back ;)

  4. Ooh I love dips! I’m going to have to check out that cookbook because it is sounding really good.

  5. Ahhh cannot wait to try!!

  6. Yum! I must try this next time we have people over – it looks like a real crowd pleaser. Have a great weekend hon. Becks x

  7. Mmmm, this looks super yummy! I am definitely a fan of some yummy dip :)

  8. Everything looks tasty!

  9. that sounds fantastic – I love spinach/artichoke dip, so this is going on my “to make” list – maybe for our Mother’s Day get together! yummmm

  10. oh this looks delicious – I have a can of artichokes with your name on them now! And don’t even get me started on pita chips. Now I’m hungry!

  11. I am a sucker for a great dip like this. Looks delish.

  12. Jo-Anna,

    I am featuring you tomorrow during Sticker Time… thank you so much for visiting my party!

  13. Featuring delish-looking dip on Feature Friday FREE-FOR-ALL, Jo-Anna!

    Thanks so much for sharing!

    ~Abbie

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