There are some things that get consumed before I am able to take photos. This dip was one of them. I also wasn’t sure if it was going to turn out or not. I really just made up a recipe on the fly because all the other artichoke dips for Super Bowl were supper oily and didn’t seem appealing to me. I’m glad I made the changes I did and this dip turned out great. It was even good cold the next day. So this is my skinny Artichoke Spinach Dip:
Healthier Spinach Artichoke Dip
1 (14 ounce) can of Artichoke Hearts Drained
1 (2.25 ounce) can of sliced olives
1 Small Yellow Onion course
1 Brick of Frozen Spinach (thawed, drained and squeezed)
1/4 Cup Parmesan or Peccorino Romano cheese
1 Cup of Skim Mozzarella Cheese Shredded
1 Egg
1/2 Block (4 ounces) of 1/3 fat cream cheese
Salt and Pepper to taste
Combine all the ingredients in your Food Processor (I have a Cuisinart) and pulse until all the ingredients are combined but still have some texture.
Pour in to a greased baking dish, bake at 350 for 30 minutes or until it’s all warm bubbly and melty.
When I find a website or something that does it, I will get the nutritional facts from this recipe. Since I’m only assuming it’s healthier than the ones with mayonnaise, cheese and so on and so forth.
Artistically Domestic 