I love spinach artichoke dip. It’s yummy, creamy, and it’s good for you because it’s got spinach, right? Well, no. Greg read an article in some bicycle magazine or something that said spinach artichoke dip is the worst thing to ever happen to spinach and artichokes and no one should ever eat it because it might actually kill you. That said, I’m going to go ahead and post my favorite recipe for the deadly stuff. I adapted it from a couple recipes. Next time I make it I’ll add a picture to this post. Oh, and just for fun, I’m including the recipe for really delicious pita chips that are definitely not as bad for you as the dip. Who knows, maybe they’ll counter the effects and save your life. If not, and you die from eating it, I promise you’ll die happy.
Yummy Baked Spinach Artichoke Dip
1 pkg (8 oz) Neufchatel cheese (reduced-fat cream cheese), softened
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz) marinated artichoke hearts, drained, chopped
1/2 cup shredded mozzarella cheese
1/2 cup plain lowfat or nonfat yogurt
1/2 tsp garlic powder
Dash of cayenne pepper or a few drops of hot sauce such as Tabasco
1/4 cup grated or shredded parmesan cheese
Heat oven to 350. Mix all ingredients except parmesan until blended. Sprinkle with parmesan cheese. Bake 20 minutes or until bubbly. Serve with crackers or pita chips.
Easy Baked Pita Chips
1 pkg whole-wheat pita rounds
2-4 TBSP Italian dressing (I like KRAFT Tuscan House Italian)
Heat oven to 350. With a pizza cutter or sharp knife, cut each pita round into eight pieces (like a pizza). Separate the halves and arrange the pieces on a cookie sheet. Each round will make 16 chips, so make as many as you need. You may need to do several batches or use more than one cookie sheet. Brush lightly with dressing. Bake for 10 minutes or until browned. Serve warm with dip or hummus.
If you make this and love it, or hate it, or have questions about the recipe, or take a nice photo of it that you’d like to share, please comment. Enjoy!