Warm Spinach, Artichoke and Cheese Dip
This dip is heavy on the veggies and lighter on the creamy stuff. To lighten it up even more, choose lower-fat versions of sour cream, mayonnaise and/or cream cheese
Makes 5 cups
One 9-ounce package frozen artichoke hearts, defrosted
One 9-ounce package frozen spinach, defrosted
½ cup sour cream
¼ cup mayonnaise
One 8-ounce package cream cheese, cut into 16 pieces and at room temperature
½ teaspoon garlic powder
Sea salt (if needed) and freshly ground black pepper
1. Squeeze as much liquid from the artichokes and spinach as possible. Using your hands works well. Keep the two vegetables separate.
2. Fit the chopping blade in the work bowl. Add the artichokes and chop on speed 5 for 8 seconds. Add the spinach and pulse once. Scrape down the sides of the bowl. Fit the mixing tool in place over the cutting blade. Add all the remaining ingredients and cook at 80 C on speed 3 for 10 minutes. Scrape the warm dip into a serving bowl and serve with pita wedges, slices of “cocktail” rye or pumpernickel bread or your favorite crackers.
The dip may be made up to 3 days in advance. Scrape into a microwavable container, cover and refrigerate. Just before serving, heat the dip in a microwave at 50% power for 2 to 4 minutes (depending on your microwave and the container). Stir once about halfway through heating. The dip should be warmed through.