Thursday, October 4, 2012

Spinach Artichoke Dip

Recently I went to a friends par-tay and had this amazing, super fabulous spinach artichoke dip.  Hard to believe it was gluten-free, because most dips contain gluten thickeners or flour, but this one was so superb that I insisted my girl JKap send me the recipe!  She used many cheeses and no mayo, since she hates mayo.  And I must say it tasted so much better!  Bravo JKap!  She used frozen spinach but I bet that fresh spinach would be better which is what I bought for when I make it.  I'm psyched!  She also used canned artichokes, so it won't take a five star chef to be able to make this great recipe.  

Spinach and Artichoke Dip

13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat-free Greek Fage yogurt
1/2 cup of Laughing Cow Cheese (this is where the mayo used to be)
2/3 cup Parmigiano Reggiano
4oz shredded part skim mozzarella cheese
salt and pepper to taste
olive oil spray


Preheat oven to 375 degrees

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl.  Place in an oven-proof dish and bake at 375 degrees for 20-25 minutes, until hot and cheese is melted.  Serve right away.

Can be made one day ahead and stored in the refrigerator before baking.  Makes about 3 3/4 cups.

Baking Tidbit-Don't have a food processor?  Do what JKap did and just mash it together with all your might with a baking utensil.  That works too!

Enjoy! xoxo 


  1. Hi,
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  2. Hi James, I'd love to share, but I couldn't seem to log in. It's asking for my password to my email account, and I just don't feel comfortable sharing that. Can you clarify and help?

    Thanks!! Julie


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