Roasted Garlic, Spinach and Artichoke Dip

By Linda Dalton
@Stripey

This is my version of the ever-so-popular dip we've all had in restaurants. It's a bit lower in calories than the restaurant version and tastes just as good, if not better.

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Method:

Bake

Ingredients

1: small head of garlic
1 Tbsp: olive oil
1/2 tsp: coarse sea salt
1/4 tsp: ground black pepper
8 oz: neufchatel cheese (reduced fat cream cheese)
1/3 c: grated parmesan cheese
1/3 c: reduced fat mozzarella cheese
1/3 c: lite sour cream
1/3 c: lite mayonnaise
10 oz: frozen chopped spinach, thawed and squeezed dry
1 c: canned artichoke hearts, drained
1: head of roasted garlic
1/4 tsp: kosher salt
1/2-1 tsp: hot sauce (optional)

How to Make Roasted Garlic, Spinach and Artichoke Dip

Step-by-Step

1To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre-heats. Remove some of the outer layers of garlic skin if they're plentiful. Cut the top off the head of the garlic and place in foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal foil and place on baking sheet. Roast for 30-40 minutes. Allow to cool before using. When cool, squeeze the roasted cloves (discard the skin) and set aside to use in the dip.
2To make the dip: Preheat oven to 350 degrees. Combine all ingredients. When well mixed, spread into baking dish. If you want more cheese, sprinkle Parmesan cheese on top. Bake 35 minutes. Serve with pita chips, grilled Italian bread or raw vegetables.