Side Dish Snack

Spinach Artichoke Dip

 

Spinach Artichoke Dip - WIP

A work-in-progress recipe that's lower in cheese and higher in vegetables than most spinach artichoke dips. The point is to reduce the amount of phosphorus in the dish.
Course Appetizer, Side Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 medium white onion, diced
  • 1 tablespoon garlic, chopped or crushed , about 3 cloves
  • 2 T olive oil
  • 1 pinch red pepper flakes or more to taste
  • 12 oz frozen spinach, thawed
  • 10 oz artichoke hearts (Approximate measurement. Use one jar or can. Frozen will work, too.)
  • 8 oz cream cheese softened
  • 4 oz parmesan cheese shredded
  • 1/3 C mayonnaise
  • chicken stock, as needed
  • salt and pepper, to taste
  • 1 t MSG or Accent

Instructions

  • Saute the onion and garlic until soft. Add some salt and the red pepper flakes as they're cooking.
  • Chop the spinach, if necessary. Squeeze the excess water out of it. Add it to the pan and cook until nearly dry. If the mixture becomes too dry, add a little chicken stock, just a tablespoon or two.
  • Add the cream cheese, parmesan cheese, and mayonnaise. Cook over low heat, stirring frequently, until the cheese is melted and everything is incorporated.