It’s party time, people! For a few weeks here we’ll be eating, drinking and happily indulging our way through holiday parties and dinners and straight into post-holiday fasting and resolutions to eat more sensibly and lose those pounds and oh, what a drag January 2nd can be.
Believe me, I’m not the calorie police when it comes to the holidays. Not even close, but if given the chance to shave a few calories off of an old party favorite, I’ll take it, but only if I don’t have to sacrifice fun and flavor. To that end, I give you my sort of lightened up version of the iconic Artichoke Spinach Dip.
Traditional versions of artichoke spinach dip are most often baked in luscious vats of cheese and cream, and while being ever so good, they’re a bit of a gut bomb. Not that I’m not down with that from time to time. But if lower-fat tastes this good, I’m totally in.
We’re pretty partial to the light, fresh flavors of this litte dip. I’ve made it twice already since Thanksgiving and I’m pretty sure I’ll be making it a few more times before we get to January 2nd. It’s that good. Here’s the recipe…
Artichoke Spinach Dip
This is a light, delicious dip that goes well with crackers, chips, crostini or veggies. Do not use artichokes that have been marinated in oil, but stick with the ones in water in a can or frozen. I really like the bright flavor of lemon juice in this, but add as little or as much as you think you would like.
10 oz frozen chopped spinach
1. Thaw spinach in microwave for 3 minutes at 50 percent power or until thawed. Squeeze spinach of excess water (I use a potato ricer for this).
2. In food processor, process all of the ingredients until smooth and creamy, about 30 seconds. Refrigerate for 30 minutes. Serve with chips, crostini, veggies or crackers.