Dip Tips: Making The Best Spinach Artichoke Dip

Game days and gastropubs wouldn’t be the same without a good spinach artichoke dip. It’s also one of the easiest gluten-free appetizers out there and can be made healthier with a few simple substitutions. Put the appetite back in appetizer with these tips and tricks.

  • Spinach artichoke dip can have high levels of fat and calories if you use standard cream cheese or sour cream. The simplest way to cut down on the fat is to use fat-free or reduced fat ingredients, but if you want to add even more nutrition, substitute yogurt instead. Non-fat yogurt packs extra levels of calcium and protein without excess calories.
  • Make some friends. Though spinach and artichoke may have top billing, there are a myriad of vegetables that can be added to improve your dip. Garlic, red peppers, and  cremini mushrooms are all great options.
  • Everyone knows that chips and dip go hand in hand, but it pays to think beyond tradition! Try serving your dip with baby carrots or celery sticks for a crunchy, nutritional spin.
  • If you want to make your dip ahead of time, try using a slow-cooker instead of the oven. Alternatively, those who are in a rush can cook in a skillet.
  • When selecting your artichoke hearts, avoid brined varieties. Pre-marinated or fresh artichoke hearts are your best bet.