A skinny spinach and artichoke dip that is both creamy and cheesy. You will never miss all the fat and calories from the regular version.
I would like to go on record by saying that my absolute favorite dip in the whole world is spinach artichoke. I can NEVER give it up. A world without artichoke dip just wouldn’t be worth living in. I am sure you all agree. Okay, maybe I am slightly dramatic. But seriously, my love for this appetizer goes wayyy deep.
So today I am sharing with you my favorite dip….except it’s a skinny version, low calorie, and absolutely amazing. Oh, and mayo free. Have we been over my agonizing fear of mayo? I have an automatic gag reflux if I even smell mayo. It’s mayonnaisephobia. Totally a real thing. Forget the boogie man, as a child I was checking for a jar of mayo under the bed.
Enough about me and my irrational fears though. Let’s talk about dip.
Are you ready to know the base of this dip…its cauliflower! Did I lose you? Stay with me. It will pay off in the form of lots of cheesy goodness. Boil the cauliflower pieces up in a bunch of vegetable broth and then puree them with lots of roasted garlic. ←←← This equals creamy low calorie goodness that I could eat right off the spoon. The roasted garlic is the real star here. It takes this dip to a whole new level. Next, add the cauliflower puree to a pan of chopped spinach, artichoke hearts, and a some chopped jalapeño peppers. If you don’t like the heat you could omit the peppers but I like my dip spicy. A great substitution of the jalapeño peppers are mild diced green chilies. They add a lot of flavor without all the spiciness.
Now for the good stuff; cheese! I used grated parmesan, spicy pepper jack, and laughing cow garlic and herb wedges. I love adding laughing cow cheeses to all kinds of pastas and dips. It adds a really nice creaminess for very little calories. 1 wedge is only 35 calories!
This skinny spinach and artichoke dip is too good not to try!
- 1 Head Garlic
- 1 Head Cauliflower, chopped
- 1 (32 oz.) Container Vegetable Broth
- ½ Cup Reduced Fat Milk
- 1 Tablespoon Butter (I used Earth's Balance)
- 1 (10oz.) Package Frozen Spinach, thawed and squeezed dry of excess water
- 1 (14oz.) Can Artichoke Hearts, roughly chopped
- 1 Cup Parmesan Cheese
- ½ Cup Pepper Jack Cheese (Or plain Jack Cheese)
- 3 Garlic and Herb Laughing Cow Cheese Wedges
- 1 (4 oz.) Can Diced Jalapeños (or Mild Green Chilies)
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- Salt and Pepper to taste
- Preheat the oven to 425°. Cut off the top of the garlic, exposing all the cloves inside. Drizzle with olive oil and then wrap the garlic head in foil and bake on a baking sheet for 30-40 minutes or until the garlic cloves are tender. Allow the head to cool and then squeeze 6 cloves of garlic out of the head. Set aside.
- In a medium stock pot, bring the vegetable broth to a boil. Add the cauliflower pieces and cook for about 10 minutes or until the cauliflower is tender throughout. Remove cauliflower from the broth, saving 2-3 cups of the broth.
- Pour the 6 roasted garlic cloves, cauliflower, 2 cups of vegetable broth, and milk into a blender. Blend until pureed, adding more vegetable broth as needed if the mixture is too thick.
- In a skillet, melt the butter. Add in the spinach and artichoke hearts. Cook until the mixture is warmed throughout. Add the cauliflower puree, parmesan cheese, pepper jack cheese, garlic and herb wedges, diced jalapeños, paprika, and onion powder. Cook on medium heat for 10 minutes, stirring occasionally until the cheese is melted. Salt and pepper to taste. Serve with tortilla chips or your favorite veggies!
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