Spinach artichoke dip. Cheesy, creamy and gooey, this appetizer is often the most indulgent thing you can order at a restaurant. Take Chili’s for example – one order has 1130 calories! Hello!? This is supposed to be a good choice. It does have two rock star vegetables in it. But when you start adding bags of cheese and jars of mayo, this dish quickly turns into one of the worst choices you can make while dining out.
Good news for you, I’ve experimented with this old favorite to make it healthier, while still maintaining the same gooey consistency and knockout flavor. Meet Alysha’s Lightened-up Spinach Artichoke Dip.
Skinny Spinach Artichoke Dip
1 – 10 oz package frozen, chopped spinach, thawed and squeezed dry
1 – 14 oz can artichoke hearts, chopped thoroughly
4 green onions (whites and greens), diced
1 cup light alfredo sauce 9(I used Ragu)
1/4 cup Miracle Whip
3/4 cup shredded parmesan cheese
1 1/2 cup shredded mozzarella cheese
1/2 tsp paprika
1/2 tsp garlic powder
1. Preheat oven to 350.
2. In a large mixing bowl, thoroughly combine all ingredients. Transfer to a medium-sized casserole dish and bake for 40 minutes.
OK, so I wouldn’t quality this as a health food-dish per say, but it still has a lot going for it (less cheese, light mayo, etc). What i especially like about this spinach artichoke dip is that it’s very thick and vegetable heavy. It stands up well to tortilla chips, pretzels or a slices baguette. All in all, a winner in my book.
What’s your favorite dip?