Spinach & Artichoke Dip
This is the time of year for gastronomic indulgence. For some people, that means lots of cookies. For others, it means holiday beverages. Yet others choose to focus on decadent meals they wouldn't normally let themselves enjoy. Personally, I try to do all these things around Christmas, much to my stomach's chagrin.
I'm sure most people don't see dip as a dinner. To those people I say – reconsider! If you don't have picky kids to feed and can stomach some dairy, you should just go for it. I'm not saying you should do this every day. I'm just saying that the occasions to consume delicious appetizers generally are few and far between, so why wait for a party to enjoy an appetizer you love? Whether it's bruschetta, cranberry-brie bites, or even just a charcuterie board, if you really love it, let yourself enjoy it more than once a year.
Spinach and artichoke dip is definitely on the more indulgent end of the appetizer scale. It's got – in this recipe, at least – three different dairy products in it, plus mayonnaise to boot. However, it also has a decent dose of spinach, a healthy share of artichokes, and my recipe even includes some peppers. These hidden veggies don't necessarily make up for the fatty ingredients, but they do make me feel a little better about eating dip for dinner. You can even go with lighter versions of the cream cheese, sour cream, and mayo if you'd like! Personally, I wouldn't recommend going light for all three – fat is part of what makes this so delicious – but there are small ways you can cut back.
SPINACH & ARTICHOKE DIP
Prep Time: 15 minutes
Bake Time: 30 minutes
Ingredients
10 oz cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 14 oz artichoke hearts, drained/chopped 1 cup grated parmesan 2 t minced garlic 12 oz package frozen chopped spinach, thawed/drained 2 oz pimientos (½ small jar)
Directions
Heat oven to 350F. Make sure your frozen spinach is at least mostly thawed, and has been as drained as possible. Squeeze out as much water as you're able. For the artichoke hearts, mine came quartered, and I chopped them into slightly smaller pieces once I drained the can.
In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until combined, then stir in the chopped artichoke hearts, parmesan, and minced garlic. When these ingredients are well-combined, stir in the spinach and pimientos. Pour into an 8x8 pan or pie dish, and bake for 30 minutes. The dip should start to brown around the edges when it's done! Serve with whatever you like best, although buttery Club crackers are divine with this.
Happy Eating,
Natalie