Spinach & Feta Artichoke Dip

I owe my love of artichokes to my good friend, Dede.

Actually, I owe quite a bit to her.  Not the least of which is the fact that she taught me how to devein shrimp, sneak food into a movie theater, and even hosted our wedding at her farm.  Years ago, when I was younger, thinner, and less wise, she introduced me to the cheesy, gooey artichoke dip and I was hooked.  It was never something my parents prepared and we rarely ate out so I made it all the way to my teens before having my first artichoke surrounded by melty goodness.  I inhaled it; scooped with crispy chips and enjoyed with plenty of laughter.  Dede also taught me how to make it myself and it is on those experiences which my classic recipe is based.  Don’t you love it when certain foods make you think of someone or something that brings a smile to your face?  I do too.

This version is surprisingly different.  The flavor is light and tangy-a welcome difference from many of the heavy appetizers and snacks that can be served this time of year.  It is still creamy?  Oh yes.  But it has a much fresher taste.  Be prepared to stave off the praise, pats on the back, and the marriage proposals when you serve this.  It is just that scrumptious.

Bonus: It is not as unhealthy as you might think.  Artichokes come packed in water, and the spinach as well.  Did you hear that?  Spinach.  We are talking major health food here.  As for the dairy that gets mixed in, I generally purchase Neufchatel cheese, which is a lighter version of cream cheese with the same flavor.  The taste of Canola based mayo is the same as classic, but much more heart healthy.  Low fat sour cream works great in this recipe, so feel free to sub that out.  Just please do not use fat free versions of any of these products.  *shudder*  The chemicals involved give me the heebie geebies.

So.  The details?  This dip can easily be mixed up a day in advance and chilled, unbaked and covered until you need it, making it a time saving dish.  It also travels well so be sure to keep this recipe in mind when you need to bring something to a party.  Much easier to transport due to low risk of spillage.  🙂  It tastes great with gluten-free rice crackers, tortilla chips, or just classic pita chips.  If you want to throw a veggie on with with, thinly cut celery sticks are especially good and look very nice on the plate.  It also makes a particularly good snack to share with that a good friend that brings a smile to your face. Spinach & Feta Artichoke Dip
Adapted from A Cozy Kitchen

1 pkg (8 oz or so) frozen spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts or quarters, drained of liquid and roughly chopped
1 pkg (8 oz) oz cream cheese, softened
1/3 c sour cream
1/2 c mayonnaise
6 oz crumbled feta cheese, divided

Preheat the oven to 350.
In a medium bowl, combine all the above ingredients, saving a small handful (about 2 T) of the crumbled feta.  Pour the dip into a small casserole dish, sprinkle with reserved cheese, and bake until cheese is golden brown on top and dip is starting to bubble, about 20 minutes.  Serve with tortilla chips, pita, chips, celery, or crackers.