Tag Archives: artichokes

Spinach Artichoke Dip

3 Nov

The other day I went to Olive Garden and I wanted to order an appetizer sooooo badly.  But I knew that…

1) I would not be able to eat a salad, soup, entrée and an appetizer in one sitting

2) the appetizers in these restaurants are not necessarily the healthiest ones.

So now that my sister has given birth and many friends and family are visiting her to see the new baby, Titi Madelyn is taking care of the kitchen.  People in this house are not-vegetarian, but they have been the last few days because I will cook, but only things I am able to eat too.

The weekend is when people are mostly visiting and I am making dips left and right to at least have something for people to nibble on while they visit.  Last Sunday it was my Veggie Dip – something I can make without even thinking, if I have all the ingredients.  Last night I made my Tomato Basil Bruschetta mix. 

Today…  my version of a Spinach Artichoke Dip.  I do not count calories…  that’s not my thing.  I am not really sure if it’s a “healthier” version of what they serve at Olive Garden.  But at least I do know all the ingredients it went into making it.  Super easy too… great to make ahead and just pop in the oven when guests and visitors arrive.



1 package frozen spinach, thawed and squeezed dry
1 package of frozen artichokes, thawed and chopped
1 small yellow onion, diced
1 ½ cup Pecorino Romano cheese, grated
1 package cream cheese, room temperature
1 cup plain yogurt
¾ cup eggless mayonnaise
About ¼ cup of Olive Oil
Salt and Pepper to taste
Garlic Powder to taste
  1. In a large bowl combine all ingredients.  Mix well.
  2. Transfer to an oven safe dish and bake at 375F for about 30 minutes.


Serve warm with tortilla chips, crackers or toasted bread.

Artichoke and Spinach Casserole

16 Dec

I’ve been cooking a lot at the Yoga Center I attend.  Last week, I helped my friend Rosani fix dinner for about 25 people.  Sometimes when we do these menus, we buy what’s on sale and use our creativity to develop dishes we have not tried before…  this Artichoke and Spinach Casserole is one of them.  Luckily, most of the time, the inventions turn out fine… we think this one did… I’ll let you be the judge.

 Please bear with me and my adjustments on the quantities… I did a huge tray as the photo shows.



2 jars of marinated artichoke hearts, rinsed (because Rosani asked me to) and quartered
1 10oz. pack of frozen chopped spinach, thawed and water squeezed out a bit
2  tablespoons olive oil
1 small onion, sliced
2 cloves of garlic, minced
Salt and Pepper to taste
1 jar of chopped tomatoes or 1/2 carton of POMI chopped tomatoes
2 cups of shredded Parmesan cheese
  1. In a large saute pan, heat olive oil over medium heat.  Saute onion for a few minutes and later on add the garlic.
  2. Add the spinach to the onions and garlic.  Saute together to give some flavor to the spinach.  Salt and pepper to taste.
  3. In a casserole dish, place the rinsed and quartered artichoke hearts, mix together the spinach mixture.
  4. Add in the chopped tomatoes.
  5. Mix in one cup of the Parmesan cheese.
  6. Sprinkle remaining cheese on top of casserole.
  7. Bake in a 350 degree oven for 30 minutes, until cheese is melted and a nice crust has developed on top.

It looks like this before putting it in the oven.


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