Love spinach artichoke dip? But hate all those calories? Want to have some healthy options at your next game day get together?
Did I really say HEALTHY spinach and artichoke dip? Oh yes I did! These little bites get a healthy makeover by substituting part skim ricotta cheese and low fat sour cream for the traditional fat laden mayonnaise and cream cheese. Multi- grain sandwich thins make the “bowl”, so bye-bye chips and high calorie sourdough bowls. That however, does not mean they are light on flavor….they taste so delicious you won’t even know you are eating a lightened up version. Did I mention they are the perfect size for just popping into your mouth and enjoying all that warm spinach artichoke goodness?
Preparing these is really easy. You’ll need a mini muffin tin. Cut out the “bowls” from the multi-grain sandwich thins by cutting around a glass or a jar that is approx 2 inches in diameter. The inside metal lid of a mason jar is the perfect size, as is a 1/4 cup metal measuring cup.
In order to maximize the number of spinach artichoke bites you can make from each 1/2 of the sandwich thin, cut your circle right up next to the edge of the bread. The remaining bread you will wrap in a cone shape, so you’ll get two spinach bites from each 1/2 of the sandwich thins.
Brush each side of the bread with olive oil and press into the mini muffin tin. For the round pieces of bread press directly into the muffin tin. For the remaining bread pieces, roll into a cone shape and gently press the bottom together, then press into muffin tin. Bake until golden brown and crispy ( about 8 min.)
While the bread is cooking you’ll prepare the spinach mixture by blanching the spinach and chopping finely. Add the remaining ingredients and spoon into cooked bread “bowls”
Cover with aluminum foil and return to the oven for 10 min. Serve warm.
- 1 package "sandwich thins" ( like Orowheat- sold in the bread section at your grocers)
- 1 Tablespoon olive oil
- 6 oz. fresh spinach
- ½ cup artichoke hearts, canned or jarred
- ½ cup ricotta cheese, low fat
- ¼ cup sour cream, reduced fat
- 1 clove garlic, minced
- ½ tsp grated lemon zest
- ½ teaspoon ground nutmeg
- ½ teaspoon lemon zest
- splash of sriracha hot sauce (or a pinch of cayenne pepper)
- salt and pepper to taste
- Preheat oven to 375 F. Using a cookie cutter, glass jar, or ¼ inch metal measuring cup, or something similar in size ( 2" round) ( the inside metal top of a mason jar is the perfect size) Cut rounds from the sandwich thins. To maximize the number you can make from each piece of bread, position the round right up next to the edge of the bread. The remaining portion of the round will be rolled like a cone ( you will be able to make 2 spinach dip bites from each half of the sandwich thins).
- Brush both sides of the bread with olive oil and press into a mini muffin tin (24 muffins) For the round pieces of bread press directly into the muffin tin. For the remaining bread pieces, roll into a cone shape and gently press the bottom together, then press into muffin tin. Bake until golden brown and crispy (approx. 8 min).
- While the bread is cooking, blanch the spinach. To do so, bring a large pot of water to boil and prepare a large bowl with ice water. Add the spinach to the boiling water for 30 seconds. Drain and place in the ice water for 2 min. Drain and squeeze out as much water as possible, place between paper towels or a kitchen towel and continue to remove as much water as possible.
- Finely chop the spinach and place in a medium size bowl. Remove excess liquid from artichoke hearts by placing between two paper towels and pressing down. Finely chop artichoke hearts and add to bowl with spinach. Add ricotta, sour cream, garlic, lemon zest, nutmeg, sriracha or cayenne pepper, and salt and pepper to taste. Stir to combine all ingredients.
- Remove bread from the oven and stuff each muffin cup with spinach artichoke mixture. Cover the muffin tin with aluminum foil and return to the oven for 10 min.
- Serve warm.