spinach artichoke dip

Indian summer has finally arrived and because we never had an actual summer we were eager to enjoy a family barbecue outdoors with friends.  I am trying to eat a bit healthier these days.  The end of summer, trip to Hawaii in November and general health are motivating me.  When I am asked to bring something for a party I tend to browse my favorite blogs.  I get total recipe envy and want to make everything because it looks better in my mind then anything I have in my clippings or numerous cookbooks but, I have told myself I need to work through some of my earmarked recipes.  I have numerous appetizer recipes but, not very many that fall into light or healthy.  I landed on this recipe which is packed with veggies and a lighter spin on the classic spinach artichoke dip.  It was good and definitely tasted better after sitting in the refrigerator for a few hours.  We enjoyed the dip and I probably enjoyed one to many sweet tea cocktails.

spinach artichoke dip

adapted: everyday food

• 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
• 4 ounces reduced-fat bar cream cheese
• 3 tablespoons low fat mayonnaise
• 1/4 cup grated Parmesan
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, chopped
• 1/8 teaspoon cayenne pepper
• 2 scallions, sliced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 jar hearts of palm, coarsely chopped 

Directions

1. Place half the artichokes in a food processor; add cream cheese, mayonnaise, Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Fold in heats of palm with wooden spoon.  Transfer mixture to a serving bowl. 

*Flavors enhance if chilled in refrigerator for a few hours.