dip into game time guilt-free


One of my favorite game day snacks is spinach and artichoke dip. It is delicious & dangerous and by dangerous I mean the guilt we can feel by taking in all those extra calories. Well no more! Bethanny Frankel has made a healthier version of this go-to game time dish with just a few simple and extremely still edible substitutions. I have tried it myself and my stomach wouldn’t lie to you folks, it is very yummy. So go on and cheer for your team, hoping your only guilty pleasure is a victory.

spinach-artichoke-dipimage spotted on bfeedme.com

Guilt-free Artichoke and Spinach Dip, recipe courtesy of Bethenny Frankel from her book The Skinny Girl Dish

Ingredients: serves 6 (see ingredient variations & more on hollywoodlife.com)

  • 1 package (about 9 ounces) frozen artichokes, defrosted and drained
  • 1 package (about 9 ounces) frozen spinach, defrosted and drained
  • ¼ cup freshly grated Parmesan cheese, divided
  • ¼ cup shredded Monterey Jack cheese
  • ¼ cup part-skim ricotta cheese
  • 8 ounces reduced-fat or soy cream cheese
  • 2 tablespoons nondairy or low-fat mayonnaise
  • ½ tablespoon lemon juice
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 dashes Tabasco sauce
  • Directions:

    1. Preheat the oven to 350°F. Combine all of the ingredients except 2 tablespoons of the Parmesan in a large bowl or food processor. Blend or pulse until mostly smooth, but leave some artichoke chunks for texture.

    2. Pour the mixture into an ovenproof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble. Let the dip sit for at least 10 minutes. Serve warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers. (I like crostinis or bagel chips also)

    1. whitney says:

      i too LOVE this dip, and we had it at the party we went to. i was so bad that it was all that i ate, AND i asked if i could take the left-over home!

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