That’s right, kiddos. I made a spinach artichoke dip for a wine/appetizer night at the boss’s house last night. The verdict? Totally delicious. It went a little something like this: I made the dip, then baked it at the boss’s house. Then I did quality control on it before anyone tasted it. It was so good I told everyone it was awful in hopes to derail the masses from attacking the dip. Yes, I wanted it for myself.
Then everyone tried it. One by one, they were all “yes, this is terrible, nobody else should try it” – they were on to my strategy. And then most of it disappeared. I took home the leftovers and had some for a snack and put some of it with some pasta shells and used it as a sauce. Gooey. Delicious. You’re welcome.
So, I don’t really give a shit about the Super Bowl but I know a metric asston of people are probably looking for the best recipe for a Super Bowl Spinach Artichoke Dip so, hopefully this one delivers. Of course it will. Sorry I didn’t get more pictures, we were borderline disgusting with how we tackled the dip last night (see what I did there?). I’d love to have a shot of the dip on the crostini I served it with but that just wasn’t happening.
If you need a spinachy, garlicky, artichokey dip recipe for your Super Bowl party, this is the ticket. And if you have any leftover, which is highly unlikely, you can eat it as dip (again) or throw it in a bowl with some pasta and call it a day. What I can tell you is that you will be welcomed with oohs, ahs, and applause at any party you bring this to, regardless of whether or not it’s revolving around football and advertising.
And? Double bonus? No mayo up in here. Light sour cream. 1/3 Less Fat Philadelphia Cream Cheese. Part skim mozzerella. Fresh spinach. Delicious artichoke hearts. The recipe I adapted this from says it’s only 135 calories per 1/2 cup and that’s with twice as much cream cheese as I used. Yes, I was shopping and didn’t realize that cream cheese blocks aren’t like butter blocks. I thought there were two blocks of cream cheese in a box and there was only one, so I used half as much cream cheese as what the original called for.
The recipe below is the one I actually made. You can find the one I adapted it from here.
Again, you’re welcome.
Spinachy Garlicky Artichokey Super Bowl Dip
- 2 6-ounce bags fresh baby spinach
- 8 oz 1/3-less-fat cream cheese, softened
- 1/2 cup light sour cream
- 2 cups part-skim mozzarella, shredded
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 garlic cloves, chopped
- 2 cups shredded parmesan cheese, divided
- 1 pinch crushed red pepper flakes
- Black pepper, freshly ground, to taste
- 1 pinch kosher salt
- White pepper (if you have it) - very light dusting (yes I'm aware that is vague)
- Preheat oven to 350°F.
- Tear spinach into bite-size pieces, removing any thick stems. Yes I realize this is a pain in the ass. But trust me, it's better than frozen spinach. Pinky swear. Rinse in a colander, leaving a little water on the leaves.
- In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
- In a large mixing bowl, combine the cream cheese and sour cream with a fork. Add spinach, mozzarella, artichokes, black pepper, crushed red pepper, garlic, and 1 cup of the parmesan. Stir everything until thoroughly combined.
- Dust mixture with white pepper. This shit is potent, don't go overboard. Less is more. Mix again.
- Pour mixture into a baking dish. Sprinkle remaining cup of Parmesan on top.
- Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down.
- Serve with crostini or tortilla chips or a spoon, really.