Spinach Artichoke Dip- Interstitial Cystitis friendly
Spinach and Artichoke dip is one of my favorite appetizers! I don’t buy spinach or artichokes often. Actually, I have never bought artichokes and only purchased spinach a handful of times. How sad! However, I have become a big fan of this dip from having it at restaurants. Whenever I go out, I look to see if it’s on the menu!
I discovered a recipe for spinach artichoke dip when I was learning more about Interstitial Cystitis. It was on a site that was dedicated to IC friendly recipes. This site does require a subscription, but they do offer a list of free recipes and the ability for you to scroll alphabetically through their list. Spinach artichoke dip is among one of the free recipes.
Why did I choose an IC friendly recipe?
I don’t have IC myself, but it seemed like anyone could enjoy this recipe. Plus, trying one of these recipes could help inform those who do suffer from IC. They would be able to know whether this site has great recipes or not. Well, I’ll admit I had another motive…to satisfy MY taste buds!
My adventure began at the grocery store. I found all the ingredients easily, except for a head of spinach. I went to family fare, which has a more limited selection. Meijer may have these, but I’m not sure. I’ve actually never seen a head of spinach, but I’m sure they exist! I ended up buying a bag of baby spinach.
Here are all the ingredients you will need:
10-ounce bag fresh spinach
12 ounces fat-free cream cheese, softened
1 ½ cups mozzarella cheese, shredded
1 (14 ounce) can of artichoke hearts, drained and chopped
3 garlic cloves
Bag of Chips or Pita Bread
This recipe feeds six people. Total cost for all these ingredients was $12, so it would be $2 per person.
Prep Time: 30 minutes
Cook Time: 30 minutes
- Preheated the oven to 350°
- I tore the spinach into bite sized pieces. The directions told me to remove the stems. This is where a head of spinach would have come in handy. A 10 oz bag of baby spinach has a lot of stems! It took my husband and me almost 20 minutes just to remove the stems.
- Then we minced the garlic, chopped the artichoke hearts into smaller pieces and shredded mozzarella cheese. We put the 12 ounces of cream cheese into a large bowl as well.
- My husband sautéed the spinach until it was wilted and drained it using a colander.
- At this point everything was ready to be combined. The sautéed spinach, minced garlic, chopped artichoke, and shredded cheese were mixed into the bowl containing cream cheese.
- The mixing bowl I used was oven-safe, so I put it into the oven and set the timer for 30 minutes.
- Once it was done, we took it out of the oven and dug in! It was delicious! You could really taste the garlic, but it wasn’t too strong. A good thing was that we only had two people eating this spinach dip. Since the serving size is six, we had leftovers! I would definitely recommend this recipe to anyone.
One thing we did feel this recipe lacked was spices. Although the garlic was tasty, it just seemed to be missing something more. We were thinking of adding some pepper next time. Anyone have suggestions for other spices to add?