Spinach and Artichoke Dip

We are hardcore into that time of year that most "healthy" eaters fall off the wagon.  Bulking up for the winter is a real thing.  Unfortunately, when I flipped through cookbooks for this recipe, none of them had it.  This flavor combination must have become standard after 1990.

I scrolled down the first page of Google hits and immediately clicked on Alton Brown's version.  His recipes are always basic and to the point.  Other versions add mozzarella cheese and assorted spices.  This one is basic, creamy, and tastes just like you want it to.  Theoretically, you could thin it out with vegetable broth into soup.

A quick note about phrasing.  It's important where you put the comma in this recipe.  One cup spinach, thawed is a different amount than one cup thawed spinach.  We're using the latter here.  Measure after defrosting.

I'm posting the full-fat version, but I made it much lighter in reality.  I used reduced-fat neufchatel instead of cream cheese and fat free Greek yogurt instead of sour cream.  To use up the whole 8oz brick of cream cheese, I subbed out half of the mayo.  The end result had the same texture as the full-fat version, so I consider it a win.  Seriously, this whole recipe is an excuse to eat a ton of cream cheese and pretend you're getting your veggies.

1 C thawed, frozen chopped spinach
1-1/2 C thawed, frozen artichoke hearts, chopped
6 oz cream cheese
1/4 C sour cream
*1/4 C mayonnaise
1/3 C grated parmesan
1/2 tsp red pepper flakes
salt to taste
1/4 tsp garlic powder

1.  Simmer spinach and artichokes in 1/2" water until cooked through.  Drain.

2.  Melt cream cheese in microwave until smooth and hot, about 1 minute.

3.  Stir together all ingredients.  Serve hot.

Makes 3 C dip

Difficulty rating  π