Veg-Out Spinach Artichoke Dip
"My husband and I just don't get into Super Bowl madness the way that most folks do. However, we did decide to use the excuse to make a more elaborate meal than we usually take the time for. The base for this recipe was found on Cooks.com, but I've made some changes to it and this is the version that I made. We served this with a number of different dippers, including chicken taquitos, fried ravioli and baby carrots, but you could use just about anything - be creative! If you are watching your weight, consider low fat dairy options here - they work beautifully. I didn't have the guts to try non-fat but low fat doesn't cause any loss of flavor at all, I promise!"
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 6
ingredients
- 1⁄4 cup butter
- 1 small white onion, diced
- 1 (4 ounce) can jalapenos, diced
- 2 garlic cloves (or 2 tablespoons garlic powder)
- 1 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 10 ounces frozen chopped spinach, thawed
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 cup parmesan cheese, shredded
- 1 (14 ounce) can artichokes, drained and chopped
- 8 ounces monterey jack cheese, shredded
directions
- In a food processor, combine the onion, jalapenos and garlic. Pulse a few times until mixture is finely chopped. If you don't have a food processor, you can just dice the onion and garlic as you would normally.
- In a large saucepan, saute the onion mixture in the butter on medium heat, until the onions turn translucent. If you are using garlic powder instead of cloves, you can add this now.
- Add the nutmeg and lemon juice, then lower the heat to medium-low.
- Add each following ingredient in the order listed, taking time to allow each ingredient to incorporate fully into the others. Make sure you stir occasionally to prevent burning, though your heat should be low enough for this to be a limited concern.
- If you need to hold the dip for any reason, you can follow the steps up to the Monterey Jack addition and stop, keeping the dip on low heat (stirring often) and stirring it in when you are ready to serve. We tried this and it came out just fine!
- You could also use a crock pot for this recipe. Our small one was too small and our big one was too big to make this work for us, but if you are able, it would take a lot of the work out of the deal!
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RECIPE SUBMITTED BY
Welcome! I am a casual cook looking to expand my experience and creativity when it comes to feeding my husband and myself! I am a (yet unpublished) fantasy writer that is lucky enough to have a husband who understands and accepts why I don't have a "real" job of my own. We have two kids (the purring kind) that are more than enough for the time being!
I spend most of my non-kitchen time reading, playing video games of all kinds (yes, we girl gamers ARE out there, and we don't have to limit ourselves to casual games if we don't want to) and writing. My husband and I are working on an independent game design for a kid-friendly RPG that might go somewhere (well, we're hopeful anyway.)
I tend to add things "to taste" and do not often measure ingredients for myself unless I am baking. Please take the listed amounts for my recipes as suggestions, not unbreakable rules. You should know what you like and there's no shame in following that. I don't expect everyone in the world to like the same level of salt, pepper and other seasonings that I do. Just go with your instincts. When in doubt, add to taste and stop when you're satisfied. You can always add more but you can't take it back out!
I have been a type 1 diabetic since 1996 and I have been working hard to get myself back on track during the last few years, after spending several years in poor control. This also includes getting my weight down (ugh.) I am eager to try low-carb and low-fat options that still retain plenty of taste! Sugar itself is not the enemy but it does still add up to carbs, so I have to be cautious.
My favorite cookbook would have to be Recipezaar! I don't often use formal cookbooks since I prefer to use my laptop to store everything safely. When I do, my favorite book would have to be my Taste of Home cookbook from 2003. It was my first cookbook and has some amazing recipes in it that I would love to make more often.
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