Who doesn’t love spinach-artichoke dip at parties? (Or hoarded on a Tuesday night in your jammies – no judging.) But it’s so unhealthy! Now, I’m not saying this is at the top of the list of the American Heart Association’s healthiest recipes, but according to our local newspaper, the olive oil brings out the flavor and you don’t even need the mayonnaise and mozzarella that adds so much saturated fat.
So I’m adding this to the recipes blog because you never know when you’ll be called upon to bring some spinach-artichoke dip and you want to do your part to keep everyone from cardiac arrest.
Makes 12 to 16 servings
8 oz. low-fat cream cheese, softened
1½ cups grated Parmesan cheese
¼ cup extra-virgin olive oil
Juice of 2 lemons
2 garlic cloves, minced
½ tsp. crushed red pepper (optional)
Salt and black pepper, to taste
1 lb. frozen artichoke hearts, thawed and roughly chopped
10 oz. frozen chopped spinach, thawed and squeezed dry
Heat the oven to 450 degrees.
Put the cream cheese, Parmesan, olive oil, lemon juice, garlic, and crushed red pepper (if using) in a large bowl. Season with salt and black pepper and stir to combine.
Stir in the artichoke hearts and spinach.
Transfer to an 8- or 9-inch square pan or a gratin dish and bake until golden brown, about 20 minutes. Serve hot.