This is a must-have in our house every single week. It starts out as an after-school snack served with veggies and homemade chips. Then we slather it on bread slices and put ’em under the broiler. And finally, the last bit of it (if there’s any left!) is used as a sandwich spread.
It’s also the perfect dish to bring to a party or weekend tailgate. Because, honestly, who doesn’t love spinach dip?
In an effort to “healthify” this family favorite, I’ve started to incorporate more real foods. Below, you’ll find the basic recipe I’ve used for years, with a few substitutions. Trust me, it tastes just as good as the original!
- Drizzle of olive oil
- 4 cups chopped raw spinach
- 1 can artichoke hearts, drained and chopped
- 1-2 cloves crushed garlic or 1/2 tsp. organic garlic powder
- 6 ounces cream cheese (SUBSTITUTE: 1 cup raw cheese)
- 1/4 cup sour cream (SUBSTITUTE: 1 cup homemade yogurt)
- 1/4 cup mayonnaise (SUBSTITUTE: 1/4 cup silken tofu OR homemade mayo)
- 1/3 cup grated hard cheese (SUBSTITUTE: 1 cup raw cheese)
- Salt and pepper to taste
In your sauce pot, drizzle olive oil over a medium heat, then add garlic and spinach. After a minute or two, add artichokes — the liquid will help wilt the spinach. Remove and let cool. Add cream cheese, sour cream, mayo and cheese to your food processor and mix until combined. Add the spinach and artichokes and pulse until until mixed. You can then put in a oven safe dish and warm. Enjoy!
From time to time, I also like to add chopped tomatoes, crab meat or a little heat with hot peppers. Yum! How would you customize this dip to your liking? Let me know!