Spinach Artichoke Dip

I am a diehard New York Giants football fan and one of my favorite things about football, are all the great foods you get to eat on game day.  It’s almost like for that one day a week, you can eat all this delicious, not so healthy food, and not feel bad about it because I tell myself that anything on game day has no calories (denial is an ugly, ugly thing...).  One classic dish, which at least incorporates some vegetables in it, is my Spinach and Artichoke Dip.  I make mine on the healthier side...while most recipes call for an entire package of Cream Cheese; I make mine with a mixture of lower-fat but tasty ingredients. This is always a crowd-pleaser and looks super fancy when it's put in a bread bowl surrounded by vibrant fresh veggies for dipping!

Spinach Artichoke Bread Bowl

(This recipe makes enough dip to fill a hollowed out bread bowl)

14 oz. can Artichoke Hearts (drained, rinsed and chopped)

10 oz. chopped Spinach (I use frozen spinach, thawed)

½ cup Low Fat Sour Cream

½ cup Low Fat Mayonnaise

1/3 cup Grated Parmesan Cheese

2/3 cup shredded Part-skim Mozzarella Cheese

A few dashed of Tobasco/Cholula

Pepper

1 Sourdough round Loaf, hollowed out to make a bowl

Dippers: Carrots, Celery, Red Pepper, Chips – this is where you can get creative!

1.  In a large bowl mix together your chopped artichoke hearts, spinach, sour cream, mayonnaise, parmesan cheese, mozzarella, Tobasco, and pepper.  Mix thoroughly!

2.     In a 350-degree pre-heated oven, cook this mixture in a Pyrex dish for 30 minutes.

3.    While it’s cooking you can hollow out your bread (*tip: Cut the bread from the inside that you scoop out into chunks, sprinkle with Olive Oil and toast to use as dippers for the Spinach Artichoke Dip!) and you can chop up some veggies.

4.     Once the dip is done cooking, carefully pour it into your bread bowl & serve hot!

 

 Make this for Superbowl!