Warm Asparagus and Spinach Dip – Lightened Up
Jan 31, 2018, Updated Nov 11, 2024
This delicious warm dip is a perfect appetizer for any get together. Asparagus replaces artichokes for a flavor-twist. A bevy of vegetables keeps the fat content at bay.
A Killer Dip that won’t kill your waistline!
Class up the traditional spinach–artichoke dip by swapping in asparagus – a favorite superfood.
Has all the flavors of the original, but it’s much lighter!
A spin on the classic spinach artichoke dip… hot and bubbling from the oven, is pretty hard to beat.
Spinach and Artichoke Dip is a classic American appetizer that has been popular since the 50s.
It has been described as “one of the most popular appetizer menu items of all time” A go-to appetizer for parties, this Asparagus and Spinach dip has all the creamy- inside texture, brown-and-crispy-on-top, and cheesy taste that makes it addicting (but mine is better for you!)
My Recipe:
Has all the flavors of the original, but it’s much lighter with reduced fat.
Class up the traditional spinach–artichoke dip by swapping in asparagus – a favorite superfood. My recipe has plenty of antioxidant veggies whirled together with some mayonnaise, yogurt and aged cheddar cheese.
T.G.I. Friday’s Spinach and Artichoke Cheese Dip Ingredients: (from a supermarket)
Packaged Spinach Dip from a Supermarket – Yuck… a huge ingredient list! with a bevy of preservatives and unwanted ingredients.
Water, Spinach, Artichoke Hearts (Artichoke Hearts, Water, Salt, Citric Acid), Low Moisture Part-Skim Mozzarella Cheese (Milk, Non-Fat Milk, Cultures, salt, Enzymes), Parmesan Cheese (Part Skim Cultured Milk, Salt, Enzymes), Neufchatel Cheese (Milk and Cream, Cheese Culture, Salt, Stabilizers [Carob Bean, Guar, and/or Xanthan Gum], Cheese Powder (Whey, Sunflower Oil, Maltodextrin [Corn], Parmesan Cheese [Part-Skim Milk, Cheese Culture, Salt, Enzymes], Salt, Enzyme Modified Romano Cheese [Romano Cheese (Cow’s Milk, Cultures, Salt, Enzymes), Water, Salt], Contains Less than 2% of Yeast Extract, Citric Acid, Lactic Acid, Sodium Phosphate), Contains 2% or Less of: Cream Powder, Modified Corn Starch, Enriched Wheat Flour, Salt, Garlic Powder, Maltodextrin, Sodium Caseinate, Modified Cellulose Gum, Mono- & Diglycerides, Xanthan Gum, Annatto, Flavor Enhancer (Disodium Inosinate & Disodium Guanylate), Natural Flavors, Spice.
Please be wary of convenient Artichoke and Spinach Dip in Supermarkets! LOADED with preservatives and unwanted ingredients…
See photo below – Wow – That’s a lot of ingredients!!
Now you know how to make it fresh!
A classic dip – updated, lighter & delish! Serve hot and bubbling from the oven
Enjoy this dip… your guests will too!
Karen
Warm Asparagus and Spinach Dip – Lightened Up
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups fresh leeks, whites and light greens, cleaned and dried
- 2 tablespoons fresh garlic, peeled, cut 1/4″ thick
- 2 cups asparagus, cleaned and dried
- 1 ½ cups fresh spinach leaves, cleaned and patted dry (or bagged large leaf spinach, cleaned)
- ¼ cup mayonnaise, I use 365 brand (no natural flavors!)
- ¼ cup plain yogurt
- ½ cup aged white cheddar cheese*, plus 3 T. for sprinkling on top – grated
- ¼ teaspoon sea salt
- 1 pinch fresh cracked black pepper
Instructions
- Heat olive oil in a large skillet. Cut leeks into 1" pieces, pat dry. Sauté leeks and garlic in oil over low heat. Stir and cook for 10 minutes until softened but not colored. Cut asparagus into 2" pieces (peel stems if very thick) and add them to the pan. Cover and cook gently over low heat for 5 minutes until cooked, but still brightly colored. Add the spinach (no need to chop) salt, and pepper to the vegetables. Cover for only one minute until wilted.
- Take out 3 asparagus tips – reserve for garnish. Immediately put contents into a bowl of a food processor and process until mostly smooth, a minute or two. Cool a few minutes in the bowl… then add the mayonnaise, yogurt and 1/2 cup grated white cheddar cheese cheese.
- Preheat oven to 350 degrees. Spoon dip into a 3 cup baking dish, sprinkle all over with the remaining 3 T. grated cheddar on top. Bake for 15 minutes, or until bubbly and just lightly browned around the edges. Serve warm.
- Garnish with reserved asparagus tips and serve warm with a selection of good crackers, naan bread, pita bread, baguette slices, flatbreads, breadsticks or my recipe: Karen’s Gone Crackers (for an amazing homemade gluten-free cracker.)
- To serve: add a spoon to the dip, and small plates on the side you wish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Karen! Absolutely delicious! Big hit at a dinner partly. Definitely peel the asparagus stalks.I used a bunch and a half of asparagus (so added a little extra) and organic leaf spinach I’m sure any would do. Also used half Gruyere and half Cheddar. I think you could make it a day ahead a heat up before serving