roasted garlic, spinach and artichoke dip
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.
prep time
cook time
method
Bake
yield
Ingredients
- ROASTED GARLIC
- 1 - small head of garlic
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- ROASTED GARLIC, SPINACH, AND ARTICHOKE DIP
- 8 ounces neufchatel cheese (reduced fat cream cheese)
- 1/3 cup grated parmesan cheese
- 1/3 cup reduced fat mozzarella cheese
- 1/3 cup lite sour cream
- 1/3 cup lite mayonnaise
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained
- 1 - head of roasted garlic
- 1/4 teaspoon kosher salt
- 1/2-1 teaspoon hot sauce (optional)
How To Make roasted garlic, spinach and artichoke dip
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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. -
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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