I don’t know about you, but I LOVE spinach and artichoke dip. In middle school and high school, I spent a great deal of my time hanging out with a certain best friend eating entirely too much TGIFriday’s S&A dip. Those were the days of volleyballing, swimming, and softballing to burn some of those calories. Now, I need a bit of a healthier alternative. I think this recipe, which I adapted from SmartFoodandFit, does the job quite well.
Spinach and Artichoke Dip Pasta
1 – 14 oz. can of artichoke hearts in water
½ – 1 cup frozen chopped spinach, thawed
1/2 cup grated Parmesan cheese (preferably fresh)
Small handful of unsalted almonds (to add a bit of protein)
2 Tbsp extra virgin olive oil
1 – 2 tsp. fresh garlic
1 – 2 tsp. lemon juice (preferably fresh, but bottled works fine)
Salt and ground pepper to taste, and crushed red pepper (optional)
Gluten free and/or whole wheat pasta of choice
- Cook pasta(s) according to package directions. Remember to cook gluten-free pasta al dente.
- Place artichoke hearts in food processor with about half a can of its water.
- Add remaining ingredients to food processor and pulse until smooth.
- Serve over pasta. Add a little crushed red pepper if you are craving some heat.
Just for kicks, I wanted to see how it would work as a spread. I spread some of the dip onto the end of a piece of Rudy’s gluten free multigrain bread, and topped with a small amount of low-fat mozzarella cheese. I then baked/broiled it in the toaster oven for about 5 minutes. Yep, it works QUITE well as a spread. I envision is as a bruchetta-esque appetizer for the masses, using regular or g-free baguette or another type of bread. Yum.