Today, I am in Madison Wisconsin for a Wisconsin Cheese Media tour. I get to tour about 8 different cheesemakers around the area while tasting fabulous cheeses, attending a Fondue lunch as well as an award winning Cheese and Beer Pairing reception. I thought I would feature a simple cheese appetizer that my family loves in honor of the amazing Wisconsin Cheese. It’s so easy and wonderful for this time of year or as the holidays near (Halloween, Thanksgiving or Christmas), and my kids love it!
Also, I will also be featured on NBC 13 Daytime Alabama at 11:30 a.m on Thursday cooking a simple Slider recipes so check it out. I know-busy week.
Whether it’s a huge football game like tonight’s National Championship game, the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This is a lightened version that works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. Processing it in the food processor contributes to its awesome texture. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.
Low-Fat Spinach Artichoke Dip
Prep: 10 minutes
Cook: 35 minutes
Yield: 12 servings
1 teaspoon olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
2 cloves garlic
1 (14-ounce) can quartered artichoke hearts, drained
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1/2 cup (about 4 ounces) reduced-fat cream cheese
1/2 cup shredded 2% milk cheddar cheese
1/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Pita wedges or crudites, for serving
1. Preheat oven to 350F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.