This one's an new twist on the classic Spinach Artichoke Dip, and who doesn't love that stuff?!
I'm totally that mom who sneaks vegetables into my kids (and husband's) food, usually without any of them knowing, and this is no exception. It's spinach, artichokes, zucchini and mushrooms (and sometimes kale and tomatoes!) hidden in gooey, yummers cheese.
I usually make mine is a 9x13 baking dish, but you could easily put it into a couple of bread bowls (or make individual ones with pretzel rolls.... gasp!!)
Leftovers are also fantastic as a spread for a turkey BLT sandwich, or on baked potatoes!
Oh man, now I'm hungry!
Hot Veggie Dip
1 Small Onion, diced small
4 Cloves Garlic, pressed
3 Tbsp. Butter
1 tsp. each Salt and Pepper (more or less to taste)
1 Medium-Large Zucchini, diced
1 8oz. pkg. Mushrooms, diced
1 10oz. pkg. Frozen Spinach, defrosted and WELL drained ( when it's defrosted, I put it all in a tea
towel, and squeeze it to death)
1 Can Artichoke Hearts in Water, well drained and chopped
1-2 cups Fat Free Half and Half
1-2 pkgs. Cream Cheese
2 cups Shredded Jack Cheese
1 cup Parmesan cheese, divided
1 Roma Tomato, diced small
In a large pot/Dutch oven, saute the onions with the salt and pepper. When they are soft and translucent and on the verge of caramelizing, add the garlic, zucchini, and mushrooms. After these veggies are tender and the water has cooked out of them and reduced, add the drained spinach, artichokes, half and half, cream cheese, jack cheese, and 2/3 cup of the Parmesan cheese. Stir until melted and well combined. Spread evenly in a 9x13 baking dish, and top with remaining 1/3 cup Parmesan cheese.
Bake at 400 for 30 minutes, or until top is melted and browned a bit.
Top with the diced tomato.
Serve with french bread or pita chips.
Enjoy!
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