The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here.
Passover Potluck 2013 is generously sponsored by Idaho Potatoes.
My friend Andrew Wilder’s blog Eating Rules explores natural, unprocessed food, and the idea that healthy eating– in his words– “doesn’t have to suck.” I met Andrew through Food Bloggers of Los Angeles (FBLA), a fun local group of food bloggers that gathers each month here in Southern California. I was immediately struck by Andrew’s commitment to healthy food blogging. I’ve contributed two guest posts for his popular annual online event, October Unprocessed. In fact, his event helped inspire me to create The Passover Potluck!
In this Passover Potluck guest post, Andrew shares a healthy and yummy take on hot, cheesy spinach dip. It can be enjoyed before a dairy meal, a vegetarian Seder, or any Passover-week meal if you’re not worried about the milk/meat restriction. Instead of heavy mayo or sour cream, Andrew’s lightened things up with Greek yogurt. If you are looking for Greek yogurt with a Passover hechsher and having trouble, you can easily strain your own using the steps found in this post: How to Strain Yogurt.
Chag Sameach! I’m thrilled to be joining in Tori’s Passover Potluck again this year – and just as excited to be sharing my spinach artichoke dip recipe with you.
I’m a big fan of any recipe that can be made healthier — without sacrificing flavor — and this is one of my favorite examples of how to do it. Although this isn’t specifically a Passover dish, it makes for a perfect appetizer as guests are arriving for your Seder, or even as a side-dish during the meal. It’s always been a crowd-pleaser, and your guests will never know that this is the “light” version. Better still, it’s easy to make, which is most helpful when you’re scrambling to get all the last-minute pieces of your Seder together!
My friend Dan used to make a version of this recipe when we were in college — using mayonnaise, a microwave, and a Pyrex measuring cup. I’m embarrassed to admit that we’d devour the dip, right out of the Pyrex (while watching The X-Files…). Now that I’m a bit more grown up, I’ve made it far healthier by swapping the mayo with yogurt, and have classed it up by baking in a casserole dish, with some browned cheese on top. It’s still super-easy, and even more important, super-delicious! Bonus: Any leftovers (yeah, right) make a terrific omelette filling the next morning. Enjoy!
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- 2 cans baby artichokes, rinsed well, drained well, and chopped (canned artichoke hearts, without the leaves, will produce a creamier dip, but cost a bit more)
- 1 cup chopped, cooked frozen spinach (thawed and squeezed dry)
- 1 cup plain Greek-style yogurt (I like Fage, but any will do)
- 1/2 cup shredded mozzarella cheese, plus a little more for topping
- 1/2 cup shredded Parmesan, Romano, and/or Asiago Cheese
- 3 to 5 cloves of garlic, pressed, or 2 teaspoons garlic powder (not garlic salt)
- 1/4 tsp freshly ground pepper
- Preheat oven to 350F. In a large bowl, combine all ingredients, except the extra mozzarella, and mix well.
- Scoop into a casserole dish, and bake, covered, for 40-50 minutes, until the mixture is hot and bubbly.
- Remove from the oven and turn on the broiler. Sprinkle a thin layer of mozzarella on top, and then place back in the oven, uncovered, for about 5-8 minutes, until the cheese is nicely browned. Remove from the oven and serve while still warm... with matzo, of course!