If you know anything about Wisconsin, you know that it is chock full of hardcore football fans. Whether they are rooting for the Badgers or the Packers, fans love to tailgate and throw game day parties. Jay and I have learned that a great way to make sure that we are invited to these fun parties is to always bring a dish that everyone loves. (I’m only half kidding!! I swear we get invited to more parties by people who have had this dip when we’ve brought it somewhere.)
We hosted a Packer party here where I had gone out and bought a restaurant-chain’s supermarket version of their famous spinach and artichoke dip. It was expensive and honestly kind of greasy once it was cooked. I starting wondering if I could come up with my own recipe that was a tad healthier but still tasted good. I collected a pile of Spinach and Artichoke Dip recipes and started going through them one by one, making adjustments each time until I finally created one I really liked.
- 1 eight ounce package of light cream cheese, softened
- ¼ cup of light sour cream
- 1 large clove or 2 small cloves of garlic, minced
- ¼ teaspoon garlic salt
- 1 14oz can of artichoke hearts, drained and chopped
- 1 package of frozen chopped spinach, thawed and drained
- ¼ cup grated fresh Parmesan cheese
- Preheat oven to 350 degrees F and grease a small baking or casserole dish.
- Place cream cheese, sour cream, garlic, salt, artichoke hearts, and spinach into a bowl and mix until blended well.
- Transfer the mixture to the greased baking dish.
- Sprinkle Parmesan cheese over the top of dip.
- Bake in the pre-heated oven for 30 minutes or until hot, bubbly, and lightly browned.
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