Thursday, February 5, 2009

CEiMB - Warm Spinach and Artichoke Dip

Who doesn't love spinach and artichoke dip? It's frequently the first thing to be demolished at a potluck, and it seems like it's so healthy (spinach! artichokes!) But this tasty dip is treacherous for your waistline. Made with full-fat products, a 1/4 cup serving can have more than 200 calories.

Enter Ellie Krieger's recipe. It uses lower fat dairy products and has a fraction of the calories of the original. It's super easy to make. I subbed swiss cheese for the mozzarella since that was what I had on hand, though I used less because it was full fat. Cathy at The Tortefeasor selected this one for us, and it's a winner! I served it with baby carrots and it was wonderful. I missed the crunch of water chestnuts and I think I should have added a bit more salt. I didn't miss the creaminess of the full fat ingredients. 

Check out Craving Ellie in My Belly for what the other group members did with this week's recipe. They're a talented and inspiring group and I always learn something from them. If you'd like to give this one a try, you'll find the recipe on Cathy's blog.


Pamela said...

It was a good dip. I forgot to break out the baby carrots, so it's a good thing I have more dip in the fridge. :o)

Rachel said...

I love Elie and I love Spinach and Artichoke dip so I think I will definitely be trying this one in the near future! Also, thanks for the book recommendation on my blog--I will definitely be picking that up!

Anonymous said...

It was a great alternative to the full fat dip. I have some left and will have to break out the baby carrots.

n.o.e said...

I don't think I'd miss the full fat creamy stuff either, as long as all that good flavor is still there.