SRC: Spinach Artichoke Dip

~ lk529

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Hapa-tite written by Nicole. “Hapa” in Hawaiian means “half” and is a slang term used for people of mixed heritage. A term Nicole uses proudly; she is culturally Hawaiian and ethnically  Chi­nese, Chero­kee, Ger­man, and Amer­i­can! Nicole lives in D.C. and explores many great restaurants. She posts reviews on her site, so if you’re in the area be sure to stop by her page!

I saved a few recipe contenders from Nicole’s site including double chocolate espresso cookies, citrus corn muffin scones, and healthy spinach artichoke dip. It wasn’t until after I made the latter and started typing up this post that I saw her newest blog entry for cardamom pear muffins. That’s what I get for not procrastinating this month!

I had to make some changes to the dip based on Nicole’s substitution recommendations: instead of aioli garlic mustard sauce I replaced half of the mayonnaise with Dijon mustard (If you’re sensitive to mustard I’d adjust the ratio to use more mayo, however that bite from the mustard is, in my opinion, what made this dip addicting.); I chose to include the Greek yogurt because I prefer creamier dips (I might even add more!); and I had to use a marbled cheddar instead of white due to product availability.

Spinach Artichoke Dip

Ingredients:

  • 1 can (14 oz) artichoke hearts, drained and rough chopped
  • 1 box (9 oz) frozen spinach, thawed and drained
  • 1/2 C shredded Parmesan cheese
  • 1/2 C shredded cheddar (white recommended)
  • 1/8 C mayonnaise
  • 1/8 C Dijon mustard
  • 2 tbsp Greek yogurt

Steps:

  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients until combined. Season to taste with S+P.
  3. Pour dip into a lightly greased oven safe dish (I used a pie dish).
  4. Bake 20 minutes. Serve with tortilla chips, pita, bread, or veggies. Reheat in microwave 1-2 minutes as needed.

*This recipe is adapted from Nicole at http://hapatite.com/healthy-spinach-artichoke-dip/*

Spinach Artichoke Dip for SRC from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

28 thoughts on “SRC: Spinach Artichoke Dip”

  1. WOW! That dip looks fabulous and I adore artichokes and spinach together too! A really FAB pick for SRC this month and bookmarked to make soon! Karen

    Reply

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