If you’re looking for an appetizer with a nice mix of color — and tons of flavor — then creamy artichoke dip with spinach and roasted tomatoes makes the perfect dish. Put this out on the table for the family, and they’ll be happily dunking pita chips into this piping-hot dip.
The recipe calls for roasted tomatoes, which are easy enough to make yourself. Take about 1/2 cup of grape tomatoes ñ or more, depending on how much you like them ñ and cut them in half. Toss the cut tomatoes in a bowl and drizzle them with flavored olive oil ñ ideally one infused with roasted garlic or herbs ñ or regular olive oil that’s also tossed with salt and pepper. Use just enough olive oil to coat all the tomatoes.
Put them on a greased baking sheet and let them cook at 400F for 20 to 30 minutes ñ just until the skin starts to wrinkle. Set them aside and then later add them to the dip – or, if you’re not a tomato fan, simply leave them out of this recipe entirely.
This dip can also be mixed ahead of time the night before, refrigerated, and then put in the oven the next day to be served fresh for guests.
Spinach and Artichoke Dip
- 8 ounces of reduced fat cream cheese (softened)
- 1/4 cup reduced fat mayo (or substitute Greek yogurtor sour cream)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup reduced fat sour cream
- 3/4 cup shredded mozzarella cheese
- 1 can of artichoke hearts in water, chopped and drained (or equivalent of marinated artichoke hearts for bolder flavor)
- 1 package of frozen spinach (thawed, drained, and squeezed)
- 4 cloves of garlic, chopped
- 1/2 cup of roasted tomatoes (optional; see above for instructions)
- Salt and pepper to taste
- Crushed red pepper to taste (about 1 teaspoon)
- Thaw the frozen spinach in the microwave for about three to four minutes and drain.
- Combine the cream cheese and mayo or yogurt in a large bowl (substituting extra sour cream for the mayo works, too). Then, add the freshly grated Parmesan, mozzarella, and chopped garlic.
- Season with salt, pepper, and crushed red pepper. Fold in the roasted tomatoes.
- Wrap the drained spinach in a paper towel and squeeze out as much liquid as you can. Break up the spinach and add it to the mixture, too.
- Add the drained and chopped artichokes, then the sour cream.
- Mix, taste, and adjust the seasonings accordingly. Then, put the dip mixture into a casserole dish (something close to 6.5 x 10.5 inches works great) that has been greased with cooking spray.
- Bake uncovered at 350 degrees F for about 25 to 30 minutes, or until lightly browned and bubbly around the edges.
- Serve with pita chips, tortilla chips, bread, or even vegetables.
Recipe adapted from Menu Musings of a Modern American MomSKM: below-content placeholder