I know that many people love traditional spinach and artichoke dip in all its gooey glory. I've always been lukewarm on it at best, however, because it takes two ingredients I really like (hello, spinach and artichoke) and drowns them in too much cheese and mayonnaise (ahem, in my humble opinion). In short, it's a dish that often falls short of my expectations and seems pretty unhealthy too. With that background, I was overjoyed to discover this recipe for a healthier version that I also think is much tastier. It gets creaminess from pureed white beans and bright flavors from lemon juice and zest and just a little bit of red pepper flakes. It also has just the right amount of cheesy goodness.
This spinach artichoke dip was a huge hit at our annual Super Bowl party last year. Everyone devoured it, and a few friends even asked for the recipe. Now, along with the chili and cornbread recipes that I've shared recently, you've got the makings of a great Super Bowl spread of your own. See what I did there?!
p.s. here's a great trick for easily juicing lemons
In a pinch, I've also made the white bean puree using an immersion blender instead of a food processor.