Y’all know how picky my daughter is. She’s a frenchfryaterian. However, she loves her some Cheesy Spinach Artichoke Dip. Now, that is.
So, I can’t tell you how excited I was when she wanted to get Spinach Artichoke Dip while we were out having lunch a few days ago. Katelyn wants to eat something with spinach? AND artichokes? YAY!! – Let’s order it.
Well…unfortunately it really sucked. BAD. And I’m just not gonna name the restaurant because, well, I’m not a bitch.
So what do I do? I make it and prove that Mama always makes it better.
Always.
I, of course, cheesed it up and added some heat. We tried a couple of different versions.
For the first version we used sharp white cheddar, which was good – but didn’t really seem to fit well with all the flavors.
.
Then, we decided to try Gouda.
Yes, Gouda it is.
IT IS SO good. Gouda is like the most perfect cheese. It has all the soft meltiness of Mozzarella, but it’s still a tad sharp and salty (a little, not a lot). Keep in mind you don’t have to add the lemon juice, but I did, probably because I feel the need to add an edge to everything. Taste it first, then decide.
And stop looking at my wintered-out crackly dry ass fingers. Focus on the dip.
Here’s your Printable!
Ingredients
- 10 oz. frozen chopped spinach, thawed and drained
- 14 oz. can quartered artichoke hearts, drained
- 1 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup reduced fat mayo
- 1/4 cup 1/3 less fat cream cheese
- 1 tbsp red pepper flakes
- 1 tsp salt
- One little tiny squeeze of lemon juice (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine everything in a food processor and pulse until smooth; pour into a baking dish.
- Bake for 25-30 minutes, until bubbly.
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This Post Has 3 Comments
Not just yummy but also very healthy dip. Thanks for sharing.
This dip is badass! And I happen to have all the ingredients on hand. (Can you say ‘Dip for dinner’?)
I certainly can 😉