Spinach Arugula Artichoke Dip

Spinach Arugula Artichoke Dip

12 ounces cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

9 ounces spinach

5 ounces arugula

1 cup artichoke hearts

2 teaspoons onion powder

2 teaspoons minced garlic

1/8 teaspoon cayenne pepper

freshly cracked black pepper

2/3 cup grated parmesan

4 ounces grated Italian blend cheese

3 ounces grated Swiss cheese

2 ounces grated mozzarella

I heated the oven to 350-degrees.  Chris suggested that I wilt the arugula as the stems don’t break down as quickly as spinach stems.  I put a little bit of water in a saucepan and cooked the arugula just enough to soften the stems.  I wrapped the arugula in a kitchen towel to squeeze out all of the excess water.

I heated the cream cheese for one minute in the microwave to soften it.  In a large bowl, I stirred together the cream cheese, spinach, wilted arugula, artichokes, mayonnaise, sour cream, onion powder, garlic, cayenne pepper, black pepper, parmesan, and Italian cheese blend.

I poured the mixture into a baking dish and baked it for ten minutes.  I decided it needed more cheese and to cook longer, so I used what I had on hand, Swiss and mozzarella, and cooked it another ten minutes.  I ended up cooking it a total of 30 minutes until it was bubbling.

The dip had a lovely, creamy texture.  The peppery touch from the arugula was lovely, and the cayenne pepper brought just a hint of heat.  For my first attempt at winging it, I think I did alright.

One serving has 146 calories with 3 grams of carbs, 1 gram of fiber, 13 grams of fat, and 5 grams of protein.