"Cook This, Not That" Artichoke Dip

This recipe comes from the Cook This, Not That: Kitchen Survival Guide (the David Zinczenko & Matt Goulding book that gives recipe alternatives to high-fat, calorie laden restaurant dishes).  Their recipe for Artichoke Dip is the substitute for Chili's Hot Spinach & Artichoke Dip with Chips, which contains 1,040 calories and 85 grams of fat PER SERVING!

This recipe is 270 calories and 10 grams of fat per serving - and the serving size is ridiculously huge.  This dip supposedly feeds 4, and there were 4 of us who ate tons, and there was still leftover dip.

But, the question always with these recipes, is how does this "healthier" alternative stack up in the taste department.
Well, we loved it! Like I said, we devoured most of it - and there really was a lot of it for 4 people.

I thought it was absolutely delicious, especially considering the significantly lower calorie and fat count.  The chiles add a great spice, the lemon juice gives the dip brightness and there is still creaminess due to the small amounts of whipped cream cheese, olive oil mayo and minimal butter.  This dip is extremely fresh tasting.

The Husband, while he liked it, I think is still partial to the full fat versions.  He said it needed more cheese and cream (which kind of defeats the purpose! :) ) and thought the it could use slightly less lemon juice.

Overall, even with the Husband's feedback, I would definitely make this again. It's a perfect dip for watching all of these Bowl Games!!!

"Cook This, Not That" Artichoke Dip

4 large whole-wheat pita
1/2 Tbsp butter
1 onion, finely chopped
3 cloves garlic, finely chopped
1 jar (12 oz) artichoke hearts in water, drained and chopped
1 box (16 oz) chopped frozen spinach, thawed
1 can (4 oz) roasted green chiles, drained and chopped
2 Tbsp olive oil mayonnaise (made by both Kraft and Hellmann's)
2 Tbsp whipped cream cheese
Juice of 1 lemon
Salt and black pepper to taste

Cut the pitas into 6 to 8 wedges each and separate the layers. Spread on 2 baking sheets and bake at 400F for 5 minutes or until crisp.

Heat the butter in a large skillet or saute pan over medium heat. Add the onion and garlic and cook for 5 minutes or until softened. Add artichokes, spinach, chiles, mayonnaise, cream cheese, and lemon juice. Cook, stirring often, for 5 minutes or until hot. Season with salt and pepper. Serve with pita wedges.