When I'm at home in the United States, this is one of my favorite restaurant appetizers since it's filled with cheesy goodness while still masquerading as vaguely healthy by including spinach. I know, that's not very convincing as far as health food goes but this is too tasty to care! It's also one of my go to party recipes because it comes together so quickly and can be served hot or room temperature so you don't need to worry about keeping it warm. Finally, I used low-fat cheese and light cream cheese to try and keep the calories down and the flavor was still fantastic.
Ingredients:
1 can of artichoke hearts in water, drained and rinsed.
250 g of fresh spinach
A handful of fresh basil (chopped) or 1 tsp dry basil
200g light cream cheese
1 tbsp light mayonnaise
100g low fat mozzarella cheese, grated
100g parmesan cheese, grated
Tortilla chips to serve
Method:
Preheat the oven to 200C.
Fill a kettle with water and allow to boil while you place the spinach into a colander in the sink. When the kettle has boiled, slowly pour over the spinach to wilt. Follow with cold water so that you can handle the spinach and press out all the excess liquid. When ready, place the spinach and artichoke hearts into the bowl of a food processor and pulse until finely chopped (this can also be done by hand if you prefer a chunkier consistency). Remove the mix to a bowl and add the cream cheese, basil, mayonnaise, and cheese. Mix thoroughly and place in an oven safe dish. Bake for 15-20 minutes until the cheese is melted and bubbly. Serve with tortilla chips and enjoy!
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| Spinach and Artichoke Dip |
Prep Time: 10 min
Cook Time: 15 min
Serves: A lot!
Ingredients:
1 can of artichoke hearts in water, drained and rinsed.
250 g of fresh spinach
A handful of fresh basil (chopped) or 1 tsp dry basil
200g light cream cheese
1 tbsp light mayonnaise
100g low fat mozzarella cheese, grated
100g parmesan cheese, grated
Tortilla chips to serve
Method:
Preheat the oven to 200C.
Fill a kettle with water and allow to boil while you place the spinach into a colander in the sink. When the kettle has boiled, slowly pour over the spinach to wilt. Follow with cold water so that you can handle the spinach and press out all the excess liquid. When ready, place the spinach and artichoke hearts into the bowl of a food processor and pulse until finely chopped (this can also be done by hand if you prefer a chunkier consistency). Remove the mix to a bowl and add the cream cheese, basil, mayonnaise, and cheese. Mix thoroughly and place in an oven safe dish. Bake for 15-20 minutes until the cheese is melted and bubbly. Serve with tortilla chips and enjoy!
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