Sun Dried Tomato and Spinach Artichoke Dip

In this healthy version of the classic appetizer, we are using frozen spinach and frozen artichokes. Unless you harvest the spinach right out of your garden, frozen is a good way to go because spinach rapidly looses nutrients after it has been harvested. Frozen spinach is harvested and frozen right away, locking in the nutrients. Artichokes are best fresh, but very labor intensive, frozen is the next best thing.
Quick Tip: Assemble, but don’t bake. Keep in the fridge for a day and bake according to the recipe or wrap with plastic and foil and freeze for a few months. Bake from frozen in a 400° oven for about 1 hour covered, uncover and bake until bubbling.


Ingredients

  • 1/2 cup light mayo
  • 1, 8 oz package 1/3 less fat cream cheese
  • 1/2 cup mascarpone cheese
  • 3/4 + 1/3 cup parmesan cheese
  • 1/2 cup plain yogurt
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon Tabasco
  • pinch of salt and pepper
  • 1 3/4 cup artichoke hearts, frozen and thawed, sliced in half
  • 1/2 cup frozen spinach, thawed and water squeezed out
  • 1/3 cup sun dried tomatoes, minced


Directions

  1. Pre-heat your oven to 375°.
  2. In a mixing bowl, combine mayo, cream cheese, mascarpone, 3/4 cup parmesan, sour cream, garlic, Tabasco, salt and pepper. Mix well.
  3. Stir in the artichoke hearts, spinach and sun dried tomatoes.
  4. Spread into a 2 quart baking dish. Sprinkle top with remaining 1/3 cup parmesan cheese. Bake for 30 minutes or until bubbling.
  5. Serve with whole wheat crackers.

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Andrew Pelt January 5, 2010 at 1:48 pm

What a wonderful blog! Please continue this great work I will be sure to check back regularly…

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