Spinach Artichoke Bake

You can get it at Cheddar’s. You can get it at Chili’s. But have you made it at home? We have simplified everybody’s favorite chip and dip combo and made it into a savory puree dish! We’re sharing this delectable Spinach Artichoke Bake to get you through your post-op diets!

The recipe calls for thawed and drained frozen spinach, however fresh spinach will likely work just as well. You will have to steam it first, then blanch in ice water and squeeze out as much liquid as you can before pureeing. Or just grab frozen spinach (which is likely more nutritious than the bag of spinach that’s been sitting in your fridge) and let thaw in a strainer! Once it is completely thawed, you can place paper towels over the top and squeeze the spinach until no more liquid seeps out. For the artichoke hearts, you will only have to drain well, preferably in a strainer, until no more liquid drips out. Then, use your food processor (or blender, whichever you have on hand) to blend the spinach and artichoke hearts until you see teeny tiny pieces. We recommend pureeing the spinach and artichoke separately that way you can see the pretty yellows and greens in your dip so that your eyes can eat along with your belly! You will know when they are both done blending once there are no chunks or large pieces. All of the spinach and artichoke bits should be tiny. If there are any pesky pieces that refuse to blend into a smaller size, then you can just toss them! We want a nice and smooth dish for your belly’s sake! Be sure to keep an eye out for any extra stringy pieces in the spinach as well.

Once you have blended the ingredients until you can’t anymore, they are ready for mixing! Simply dump your ingredients (except the parmesan and garlic) into a bowl and mix until combined. Then you will spoon the mixture into a shallow baking dish that has been coated with non-stick cooking spray. Add the parmesan just 5 minutes before it’s done baking in the oven! We don’t want our golden goodness to burn before it’s done! Once you reach your desired level of brown for the parmesan on top, it’s ready to be pulled from the oven and enjoyed! If you are going to share this dish with non-bariatric friends, or even after the puree phase, try to eat this with a low-calorie crunchy side. Tortilla chips (though irresistible) are super high in calories, so find a tasty alternative and tell us what you choose!



Ingredients

  • 1 pkg (8 oz) low fat cream cheese, softened
  • 1 jar (12 oz) marinated artichoke hearts, drained, blended
  • 1 pkg (10 oz) frozen spinach, thawed, well drained, blended
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 tsp garlic powder

Directions

  1. Heat oven to 350ºF.
  2. Mix cream cheese, artichoke hearts, spinach, and mozzarella cheese until blended.
  3. In a separate bowl, mix parmesan cheese and garlic powder.
  4. Spoon the spinach mixture into shallow baking dish sprayed with cooking spray. Sprinkle garlic parmesan mixture over the top.
  5. Bake 20 min. or until heated through and crispy brown on top.
  6. Enjoy!

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