The dip you’re looking at was inspired by Weight Watchers recipe. When I was on my quest to lose my Freshman 15 after college (and by then I think it was more than 15 but who’s counting?) I came across a spinach dip that was only two Weight Watchers POINTS per serving. It was good, but that’s about all I can say for it because it kind of left you craving the real deal.I toyed with the healthier version of the recipe until I had a version that felt acceptable for face-stuffing. It still has less fat and fewer calories than you’ll find in your standard spinach dip, but it tastes every bit as indulgent as you want it to.
This is a great option to serve during a sporting event because you can make a big batch of it and serve it with crusty bread or crackers. With football season in full swing and the baseball World Series set to takeover prime time television, you can never have too many game day recipes. Whether you’re partial to higher end options lik ebaked brie and fresh hummus or traditional football fare like buffalo wings and pizza, you’ll be hard pressed not to enjoy this.
Unless you don’t like spinach. Or artichokes. Or you’re lactose intolerant. But for everyone else, no excuses.
- 16 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- ½ cup sour cream
- 1 15-ounce can artichoke hearts, rinsed and roughly quartered
- 10 ounces frozen chopped spinach, thawed and drained of excess moisture
- ½ cup Parmesan cheese
- Salt and pepper to taste
- Preheat oven to 350 degrees F. Combine first six ingredients by hand (with a wooden spoon, although mixing with clean hands can be just as efficient too).
- Add ¼ cup of parmigiana cheese and spread dip into a baking dish. I usually use a Pyrex baking dish but an oven-safe bowl or dutch oven works too. Top with the rest of the parmigiana. Bake 40-45 minutes or until cheese on top is brown and bubbly.
- Serve with crackers, crusty bread or crudite.