spinach goatichoke dip

I was craving spinach artichoke dip this weekend but couldn’t bear the thought of turning on my oven with the thermometer reading 105 degrees outside. As I meandered through the grocery store picking up the ingredients, I decided to come up with a healthier version that’s way cooler on many levels.

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4 ingredients my friends. That is all. And guess what? The recipe comes just in time for that 4th of July cookout you’ve been invited to tomorrow.

Here’s the secret ingredient.

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Instead of fat-tastic sour cream, cream cheese, and mayonnaise, I used goat cheese and a little bit of plain Greek yogurt. There’s just a touch over 30 grams of fat in this entire bowl, as compared to the standard recipe which is far more deadly though equally tasty.

I also used fresh spinach which I wilted as opposed to frozen spinach. Don’t ask me why, I just feel like the fresh stuff is a little less wet.

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I got my new food processor on Friday and couldn’t wait to press her into action. It went way better than the first time I used my other food processor. Want to know the craziest part of that story? That exact model was recalled for safety issues. Excuse my language but, NO SH*T! I marched that thing right back to the store where I bought it and got my money back. (For those of you who are interested, I wrote a whole post on food processor safety. Don’t learn the hard way like I did!)

I had been food processor-less for a month when I got this little doodad on super sale from Rue La La last week. She works like a charm. I feel like this was a wonderful start to a long life of recipe-making together.

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If you’re a spinach artichoke dip lover, give this a try and tell me it doesn’t satisfy every tastebud that the original recipe does.

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Here’s the recipe! The recipe page will be updated momentarily if you’re looking for it down the road. Have a wonderful 4th everyone!

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