Super Souped-Up Baked Spinach and Artichoke Dip with Cheese Crisps

Published on in Recipes

Football watching season = dips. There’s nothing better than dragging a veggie or grain-free chip through some hot, cheesy, gooey dip and popping it into your mouth as your team scores a touchdown! So let’s make that moment happen for you with something out-of-this-world delicious.

Ingredients

  • 1 10 oz bag frozen chopped spinach, thawed
  • 1 14 oz can small artichoke hearts
  • 2 teaspoons minced garlic
  • 1 8 oz container of regular cream cheese
  • 1 cup full fat Greek yogurt
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 10 oz bag shaved Brussel sprouts
  • 6 strips bacon
  • 4 oz onion, chopped
  • 1 cup shredded mozzarella
  • 1 cup grated parmesan cheese
  • 2 tablespoons fresh lemon juice.
  • 2 tablespoons mayonaise

Directions

  1. Pre heat oven to 400 degrees.
  2. Cook 6 strips of bacon, set aside.
  3. Remove half the bacon fat from the pan.
  4. Sauté onions until translucent in remaining bacon grease.
  5. Add in Brussel sprouts and continue to sauté until both are golden brown.
  6. To ensure Brussel sprout shavings and onions are crisp, put them in a lightly-oiled casserole dish for 15 minutes.
  7. While sprouts and onions are roasting, mix thawed spinach with lemon juice  and garlic.
  8. Take sprouts and onions out of oven and combine with spinach, garlic and drained artichoke hearts.
  9. Fold in the cream cheese, yogurt, mayo, mozzarella and parmesan.
  10. Spread it out into lightly oiled casserole dish.
  11. Sprinkle top with mozzarella and Parmesan.
  12. Bake for about 30 minutes until the top is golden and bubbly.

 

But wait! What are you going to dip in it if you don’t want veggies?

The answer is…

Cheese Crisps!!

These are easy.

There are two ways to do it:

1) Pile small mounds of grated cheese on top of a parchment paper-covered cookie sheet.
Pop it in the oven (425 degrees) for about 6 minutes each or until the edges of each cheese pile is golden brown.

2) Put the small cheese mounds in a skillet and cook them that way. Same thing applies… heat until the discs are brown around the edges. You can carefully flip them over for a more even cook if you’re so inclined!

(Cheese tip: You can use any hard / medium cheese but cheddar can be a little bendy and pliable so it may need a teeny bit extra cooking. But be careful – if you look away for a second, they could start to burn! Also, Parmesan crisps up nicer. One more also…feel free to combine cheeses! Hand-grating is best!)

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