Who’s ready for some football?!!

As some of you may know, last week I decided to try out a new recipe with you guys and am curious to see what you thought! I made them and added in some chopped mushrooms and have fallen in love. I halved the recipe and it made enough for me to eat off for the next few days, and not to mention it was a healthy and fulfilling meal. I honestly don’t know why I have not made these until now because it is so many wonderful things in a little, compact package. Moving onto this week, I’m bringing to you a football recipe!

Although college football is almost over, there are still some big games left in the season and who doesn’t love great game day food?. On game days my fiance and I usually eat out or eat at the tailgates we go to. If we go out to eat I almost always order the spinach and artichoke dip appetizer and it has come to that time where I find a better substitute. I thought it would be a good idea to make a healthier version of it at home and pair it with some baked tortilla chips versus the regular kind to lighten it up and not over indulge on the restaurant versions. This recipe is super easy to make and is great for at home or at a tailgate!

Happy Tailgating!

Ingredients

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

8 ounces fat-free cream cheese

1/4 cup low-fat mayonnaise

1/4 grated low-fat Parmesan cheese

1/4 grated low-fat Romano cheese

2 cloves minced garlic

1/4 teaspoon garlic salt

7 ounces chopped artichoke hearts

1/2 cup frozen chopped spinach (thawed and drained)

1/4 cup shredded low-fat mozzarella cheese

Salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Lightly grease a small baking dish. In a medium bowl, combine all ingredients in except for the artichoke hearts and spinach. After, mixed, gently stir in the artichoke hearts and spinach. Pour mixture into the greased baking dish.

Bake in the oven for 25 minutes, or until bubbly and lightly browned.

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

Ingredients

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

Spinach and Artichoke Dip

Yield: 6 servings

Ingredients

  • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup grated low fat Parmesan cheese
  • 1/4 cup grated low fat Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. garlic salt
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded low fat mozzarella cheese
  • Salt and pepper to taste (you don’t need much)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, mozzarella cheese, minced garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Bake in preheated oven for 25 minutes, until bubbly and lightly browned

– See more at: http://www.eat-yourself-skinny.com/2011/03/spinach-and-artichoke-dip.html#sthash.DlvN1wvp.dpuf

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