Spinach-Artichoke Dip--Sept Issue

[SueK]

I made this dish for a get together at my house last night and it was a big hit. Even those who are not fans of artichokes (such as myself) loved it. It was nice and creamy and cheesy and when I told them it was low-fat, they didn't believe me. Four people already made me promise them I'll email them the recipe!

On a side note, hope everyone is starting to receive their Sept issue in the mail. Last month mine was 3 weeks later than usual and this month it was right back on time. Yeah!

[MrsReber]

I keep hearing about this and I'm dying to try it, but no CL magazine yet. That's unusual for me. I normally get it very early. Until then, I will just dream about creamy cheesy artichoke and spinach dip. I have never found a good recipe so I am really looking forward to it.

[SandyM]

Would someone please post the recipe - I made this dip (not this particular recipe) for Christmas a few years back and almost got kicked out of the house, it was so dreadful. I pulled all of the recipes I wanted out of the issue and threw it away, including this recipe - I didn't want to risk banishment from the family again, but since it seems to be getting rave reviews, I think I might try it again.........Thanks!

[SueK]

Here's the recipe. I don't have Master Cook, so I retyped it. I hope I didn't make any glaring errors!

SPINACH AND ARTICHOKE DIP

Ingredients
2 cups (8 oz) shredded mozz cheese, divided
1/2 cup fat free sour cream
1/2 (1 oz) fresh shredded parmesan cheese, divided
1/4 tsp pepper
3 garlic cloves, minced
1 can (14 oz) artichoke hearts, drained and chopped
1 (8 oz) block fat free cream cheese
1 (8 oz) 1/3-less-fat block cream cheese
1/2 (10 oz) chopped frozen spinach, thawed, drained and squeezed dry


1) Preheat over to 350 degrees
2) Combine 1.5 cups of the mozz cheese, sour cream, 2 pbs parmesan cheese, and rest of ingredients in recipe until well blended. Put mixture into 1.5 quart baking dish. Sprinkle with 1/2 cup mozzarella cheese and 2 tbsp parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Serving size is 1/4 cup of dip and 6 chips, and that is to have 5 grams of fat and 18.3 carb grams in it. Enjoy!

[Jeanne G]

Sue K,
Thanks for the recipe!! I love this sort of dip, but have never seen an option for it being low fat!!
Jeanne

[SandyM]

Thank you Sue!!!

[Natasha]

I agree - this is a winner, even if you skip the artichokes. It also works really well to bake it in individual ramekins (it takes less time, obviously) so people can have their own little serving. Just put each ramekin on a salad plate and surround it with chips.

[This message has been edited by Natasha (edited 08-28-2000).]

[ElinorC]

Hooray! Finally a recipe to use that half of a package of frozen spinach I have in the freezer! Does anyone else collect these partially used ingredients like I do?

[marshalynne]

Just wanted to let you guys know that my BOYFRIEND made this dip and it was wonderful!!! We froze half of the recipe for a later date. I was very impressed that he made it as he usually only makes the basics. I'm going to make this at my next family get together!

[lindrusso]

I tried this appetizer this week and thought it was good but found it a bit too thick. I think next time I will up the sour cream and cut back on the cream cheese. My son really liked it - he usually fights me for the spinach dip at TGI Fridays!!

[MrsReber]

lindrusso, are you saying this compares to the TGI dip? that is my absolute favorite! I am making this tomorrow night for company so I will find out first hand.

[lindrusso]

Originally posted by MrsReber:
lindrusso, are you saying this compares to the TGI dip? that is my absolute favorite! I am making this tomorrow night for company so I will find out first hand.

Mrs. Reber,

Hope I didn't mislead you! When I made this I was comparing it to TGI (I LOVE that dip too)and that's why CL's seems too thick to me. Friday's dip has a creamier consistency, CL's is dominated by the cream cheese. It's still very tasty, just not quite the same. I just wonder if upping the sour cream would help or not. I also made it with only spinach to appease my son, so that may have changed the consistency a bit.

I'd be curious to know what you think after you make it this weekend!

[MrsReber]

I put the dip together last night so I will only have to pop it in the oven when I get home, but I'm wondering if I should try to add a little more sour cream to it first if you found it to be thick. I did put the artichoke hearts in, though. TGI Friday's is one of my favorite places. I could just eat appetizers there all night! I will let you know if I decide to add the sour cream and how it turns out. Thanks for the input.

[Beth H]

I made this over the weekend and reduced the cream cheese to 1 1/2 blocks and increased the sour cream from 1/2 cup to 1 cup. It was yummy and I thought had a good consistency. I did think that it took longer to get hot all the way through than the recipe indicated. I had to bake it for about 45 minutes, rather than 1/2 hour. I also increased the temperature from 350 to 360. But, definitely a repeater.

[MrsReber]

I made it the original way and it was a little thick. I added more sour cream when I reheated some. I didn't have any problem warming it up and mine was in the freezer for 2 days, waiting for my company on Sunday. Then again, we were relaxing, drinking some wine, so maybe I did cook it a little longer http://www.cookinglight.com/bbs/wink.gif

One thing, the melted cheese on top was kind of thick. It was hard to plunge through it to get to the dip! Tasted great, though!

[lindrusso]

Originally posted by MrsReber:
One thing, the melted cheese on top was kind of thick. It was hard to plunge through it to get to the dip! Tasted great, though!

I had a feeling that this would be true, so I mixed all the mozzarella in and only sprinkled the Parmesan on top. This worked out just fine. I never like it when you get all the cheese in one chunk, or you have to cut through it, which happens when the layer is too thick on top! I will definitely try more sour cream next time. Thanks for your input.

[Marianne Liedtke]

I guess this didn't get posted. I said that if you have a half package of spinach left over, that means you and your husband or whoever is only getting 2 and 1 half ounces at the original serving. If I sound like your mother, I probably am.

[andreajackson]

I made this one last night and thought it was great! However, I also thought that it was a bit thick. I think that next time I will try a little less cream cheese. The cream cheese taste was overwhelming, did anyone else think so? I would repeat this recipe though, it comes as close to TGI's as I have found.

[lindrusso]

Originally posted by andreajackson:
The cream cheese taste was overwhelming, did anyone else think so? I would repeat this recipe though, it comes as close to TGI's as I have found.

Yes, I definitely thought the cream cheese overwhelmed - as well as making it too thick. It was still good, just needed a bit of tweaking. I think I'll do as suggested and cut back the cream cheese and up the sour cream.

[Marsha]

We thought this dip needed some pepper sauce or red chili powder as it was too bland, so we added Tabasco to it and that helped. Not a keeper for us.

[Susan]

I made this today and loved it! I used the entire box of spinach and added a tad more sour cream, mozarella and parmesan. I think I'll add a bit more garlic next time. Definitely a keeper!

~~Susan~~

[cookgirl]

YUMMMMMMM!!!!!
I've been out of town visiting my dad and HUGE step-family.
Monday this was my contribution to the cook out. I was generous with the garlic and cheeses (I just bought the bags with the closest measurements to what the recipe called for, and used the whole thing). I also blended and topped with more even amounts of cheese...and I used all of the spinach...which helped lighten each bite and add a few servings.
Of course, I didn't get to eat a lot. After I took the dip out to cool a bit, I ran upstairs to take a quick shower. when I came back, I had to scrape the side of the casserole dish to get a bite!!!!

[rmg_CA]

I made it and completely forgot there were TWO kinds of cream cheese. I only used the Neufchatel and skipped the fat free cream cheese entirely. I also don't drain the spinach until it's dry, just still moist. I also use about 2/3 cup of nonfat cream cheese. It's yummy and not at all thick but just the right consistency.

I also have made it with Garlic Tobasco (about 2 tbsp) and it's really yummy that way too. I make it in my food processor and it takes about 10 minutes from start to oven. This is my fiance's new favorite!