Hot spinach and artichoke dip can be deceiving. It smiles at you from the menu with it’s vegetable-laced title, luring you into thinking it is a healthy choice.
It isn’t of course. But we all want to believe that it isn’t that bad because it is so creamy and melty.
Really, most recipes contain more cream cheese, mayonnaise and mozzarella than spinach or artichokes. Plus restaurants tend to serve a cup or more as an appetizer, coming closer to a meal portion of calories than any kind of snack. Clearly it was time for a re-invention. With goat’s cheese.
When you eat my spinach and artichoke dip you can feel virtuous even when you also eat a whole baguette with it. Okay, maybe not quite, but because I used a low fat chevre and no mayo or cream cheese we should all have seconds. Certainly it has that tangy, stringy quality we all want in a good hot dip. So let yourself be deceived by this dip. It isn’t healthy but it isn’t that bad for you either. When I make it again I will try a pinch of cayenne pepper or maybe a squirt of Sriracha to give it a bit of extra kick.
[print_this]Hot Chevre, Spinach and Artichoke Dip Recipe
(makes ~2 cups)
1 can artichokes in water
450g frozen spinach, defrosted
250g low-fat chevre (soft goat cheese)
1 lemon, juiced
1/3 cup freshly grated Parmagianno Reggiano, divided
salt and pepper
a pinch cayenne (optional and untested!)
Preheat oven to 350F. Drain and rinse artichokes then squeeze dry. Chop the artichokes finely and put them into a large bowl. Chop spinach finely and add as well. Add lemon juice, chevre and two thirds of the Parmagianno cheese. If you are using cayenne, also add it now. Grab a fork and mash it together by whipping the mixture. Add salt and pepper and taste until the vegetables and goat cheese start to pop. Spoon into a oven safe dish and sprinkle the remaining cheese on top.
Bake for 20 minutes or until hot and slightly browned on top. Serve with fresh baguette or tortilla chips.
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