I have this amazing idea for a restaurant. I'd call it "Chip N' Dip" and we would only serve dips, homemade dipping apparatuses (chips, etc.) and beer. Sounds amazing right?
Maybe in my next life...my hands are a little full these days with Cherryvale Farms.
But I love a good dip, even if it's not served in an awesome little restaurant called Chip N' Dip. What I love even more is a healthy dip. One that I can eat bowls of without feeling a) fatty b) greasy c) guilty. And all of the above point to fattening, mayonnaise- and sour cream-laden dips.
This recipe has none of that. And tons of vegetables to boot. We like vegetables. We like healthy. It's a win win. Duh.
It's great with tortilla chips. Which, of course, completely negate it's low-fat-ness. But I'll pretend I don't know that tortilla chips are fried.
Recipe after the jump...
Healthy Artichoke Spinach Dip
- 6 oz spinach
- 2 cloves garlic
- 1 15 oz can of cannellini beans (or other white beans) drained well
- 1/2 cup chopped scallions or onions
- 2 tablespoons lemon juice
- 2 tablespoons basil, ripped into pieces
- 1 15 oz can artichoke hearts in water, chopped
- 1 teaspoon salt
- 1/2 cup fat free sour cream
In two batches, please spinach in a large glass bowl in microwave with about 1 teaspoon of water. Microwave on medium for about 1 minute. Spinach should be wilted and darker in color. If any water remains at the bottom of the bowl, drain it.
Combine all ingredients except artichoke hearts in a food processor. Pulse on medium for about 30 seconds until everything in combined. Adjust salt per your preference.
Pour mixture into a bowl and fold in chopped artichoke hearts. Can be made a day ahead. It firms up nicely in the refrigerator after about 30 minutes.
Great with tortilla chips, pita chips or just sliced vegetables.
I bet you could also top this with a very fine layer of shredded parmesan cheese and stick it under the broiler for a minute to crisp up the top. That would be even more like it's fatty counterpart. Yummmmmm