Healthy Artichoke Spinach Dip

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.

I tweaked this recipe from Low Calorie Ideas, which I found via a little Tweet from @quarrygirl the other day.

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