Healthy Spinach Artichoke Dip

I love spinach and artichoke dips, but never actually make it because I can just imagine all that fat going right to my thighs. It's not that I'm afraid of super fattening foods, it's just that I would rather get those fat calories from chocolate cake. My trick to staying in shape while eating whatever I want is to pick my poison. If I want chocolate cake, fine, but I can't also have a double bacon cheeseburger and get away with it. So anyway, I found this healthier lower-fat version of spinach artichoke dip, and to me it was even better than the super creamy mayonnaise-y kind.


1 box chopped frozen spinach, thawed
2 cans artichoke hearts in water, drained and chopped
the juice of 1 lemon
1 medium onion, chopped fine
1 clove garlic, minced
1 few drops of tabasco sauce (optional)
2 Tbsp reduced-fat mayonnaise
2 Tbsp sour cream
1 bag shredded (~12 oz) cheese blend (such as asiago, provolone, Parmesan and mozzarella) - reserving a handful for sprinkling on top before baking
Crackers, sliced baguette, pita chips, or veggies for dipping

In a large bowl blend chopped spinach, artichoke hearts, and lemon juice (and a few drops tabasco if desired). Set aside. Lightly saute the chopped onion in olive oil til nearly translucent and add garlic 1 minute before removing from heat. Add sauteed veggies to spinach/artichoke mixture. Add the mayo, sour cream, and shredded cheese til well-blended. Spread into an oiled casserole dish, sprinkle with a handful of leftover cheese and bake at 350 til lightly brown and bubbling, about 45 minutes.

recipe adapted from epicurious.com