Last week Ben and I went to see Something Rotten at the Civic Center. The only thing rotten was our moods when the lights turned on at the end though. It was one of the longest shows we’ve seen, but one of the best, and we didn’t want it to end!
The story is set in 16th century England – SWOON. (Well, minus the part about ruffled collars and you know, the plague.) Two playwrights are determined to outshine William Shakespeare by inventing…musicals! The show was filled with songs that I’m still humming days later, and the acting was terrific. If you ever get the chance to see this show – definitely take it.
After returning home Ben and I had a night cap with cheese and crackers before hitting the hay. I sliced up a hunk of smoked bourbon gouda I’d bought a few days earlier but, despite having high hopes for it, the flavor was anything but good-a. (Where’s my drum set?) Maybe some things are better left separate but that certainly doesn’t apply to the combo I’m sharing today – Caesar Spinach and Artichoke Dip, aka your new go-to dip recipe!
Not that there’s necessarily a season for hot dips – the season that shall not be named, spring, summer, fall: bring.it.ON. – but cheesy, hearty dips like this one feel especially appropriate to enjoy this time of year. Serve for a football game, holiday party, as a Thanksgiving appetizer, or simply to pair with crackers, crudite, and a glass of wine in front of a crackling fire. Find any excuse in the book to get this dang dip on the table pronto – you’re going to INHALE it.
So what is “it”? Spinach and Artichoke Dip made with Caesar dressing instead of mayo. YES! The recipe calls for just 5 ingredients (plus seasoned salt,) is make-ahead, and 11 piled-high slices of crostini-worthy. Ask me how I know. Good piping hot, warm, or straight outta the fridge. Again, ask me how I know!
Thick, cheesy, hearty, EASY – you can do this. I take that back, you NEED to do this!!
Start by mixing all the ingredients together in a large bowl. You’ll need 8oz 1/3 less fat cream cheese that’s been softened to room temperature, 10oz frozen chopped spinach that’s been thawed and squeezed dry in a kitchen towel, 14oz can artichoke hearts that’s been drained and roughly chopped, 1/4 teaspoon homemade seasoned salt, and 1/2 cup gluten-free Caesar dressing. I used Primal Kitchen’s Caesar Dressing and it was perfect.
Lastly, fold in 1 cup shredded mozzarella cheese then scoop the dip into a 2 quart baking dish and top with 1/2 cup additional shredded cheese.
Cover and bake for 20 minutes at 400 degrees then uncover and bake for 7-10 additional minutes, or until the cheese is golden brown and bubbly. Serve with gluten-free crostini (recipe below,) tortilla chips, crackers or crudite – then go. to. TOWN!! I hope you love this incredible dip – enjoy!
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Caesar Spinach and Artichoke Dip
Caesar Spinach and Artichoke Dip kicks traditional spinach and artichoke dip up a notch! This 5 ingredient (plus seasoned salt!) easy, gluten-free dip recipe is irresistible.
- 8oz 1/3 less-fat cream cheese, softened to room temperature
- 1/2 cup gluten-free Caesar dressing (I use Primal Kitchen)
- 14oz can quartered artichoke hearts, drained and chopped
- 10oz package frozen chopped spinach, thawed and excess water squeezed out
- 1/4 teaspoon homemade seasoned salt (see note)
- 1-1/2 cups shredded mozzarella cheese, divided
- Serve with: crackers, tortilla chips, crudite, GF crostini (see note)
- Preheat oven to 400 degrees. To a large bowl add cream cheese, Caesar dressing, artichoke hearts, chopped spinach, and seasoned salt then mix to combine. Add 1 cup shredded cheese then mix to combine. Scoop and spread mixture into a 2 quart baking dish then top with remaining 1/2 cup shredded cheese.
- Cover baking dish with foil then bake for 20 minutes. Remove foil then bake for 7-10 more minutes or until cheese is golden brown and bubbly - hit the dip with a blast from the broiler if it's taking too long. Serve with crostini, tortilla chips, or crudite.
- Dip can be assembled ahead of time then stored unbaked in the refrigerator. Allow baking pan to sit at room temperature for 30 minutes before baking.
- Click here to get the recipe for Homemade Seasoned Salt >
- To make GF crostini: slice a GF baguette into 1/4" slices then spread onto a silpat or parchment paper-lined baking sheet. Mist or brush tops with extra virgin olive oil then season with salt and pepper. Bake for 7-10 minutes or until golden brown and crispy. Cool then eat immediately (these do not store well and are best eaten within a couple hours.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.