The Super Bowl is this Sunday, and in its honor I’m featuring a couple of super bowl worthy treats this week. While I’m not a football fan, I like the commercials and enjoy the excuse to eat yummy food with abandon. So let’s get this party started!
To my surprise and great horror, I realized that I’ve never made spinach and artichoke dip before and immediately sought to rectify this problem. In part, because adding spinach totally makes it healthy. Yup. Spinach is a superfood. You probably lose weight eating this dip.
Or not.
But the addition of spinach is certainly a welcome one in my opinion. In my version, I also added roasted garlic because that stuff rocks! Even though I’m not a huge fan of spicy food, the jalapeno and cayenne pepper add a nice kick to a rich dip.
Dips and chips are always popular combos at any game, and this spicy roasted garlic spinach artichoke dip (whew, what a long title!) will be a big winner on game day.
Spicy Roasted Garlic Spinach Artichoke Dip
Ingredients
- 1 (10 oz.) package frozen chopped spinach (thawed and drained)
- 1 (14 oz.) can artichoke hearts, rinsed, drained and coarsely chopped
- 1 (8 oz.) package cream cheese, softened
- 2 Tablespoons sour cream
- 4 Tablespoons mayonnaise
- 1 jalapeno pepper, chopped finely (ribs and seeds removed)
- 2 garlic cloves, minced finely
- 1 roasted garlic head*
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Pepper to taste
Instructions
- Preheat oven to 400 degrees and lightly spray baking dish with non-stick spray. Set aside.
- In a medium bowl, combine softened cream cheese, mayo and sour cream until smooth.
- Add artichokes, roasted garlic, fresh garlic, jalapeno, parmesan cheese, mozzarella cheese, cayenne pepper, salt and pepper. Stir until completely combined.
- Be sure to drain spinach thoroughly before adding. I place spinach in a clean towel and squeeze out of the excess water. It’s fun. And I’m a nerd.
- Gently stir in spinach and place in baking dish. Bake for 20-25 minutes or until the top is lightly toasted.
- Serve with toasted pita chips (my fave), tortilla chips, bread or veggies.
Notes
To roast a garlic head: preheat oven to 400 degrees. Slice off top of garlic head to expose garlic cloves. Drizzle olive oil over garlic. Salt and pepper to taste. Wrap in aluminum foil and bake for 20-30 minutes or until garlic is brown and soft. Cool then remove garlic from wrapper. You can store it for a day or two in the fridge or use immediately.
Enjoy!
Tanya
Oh my, that is a lot of ingredients in that dip. It sounds hot and spicy.
We made a simple fresh spinach dip yesterday too, simply because we bought a huge bag of fresh spinach at Costco and didn’t know what to do with it LOL.
The chips in your picture look good. Do you know what type they are?
The dip isn’t too spicy – I’m a bit of a spice wimp! The pita chips are Waleed’s. I can find them at Whole Foods and gourmet grocery stores. They’re really crisp, which I love. They are also great with hummus.