Spinach and artichoke spread

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Throw some spinach, artichokes, garlic, and cheese in a blender and you have a versatile spread that you can eat all week.

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Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Who has time to cook before Christmas? Between prepping Christmas and Hannukah dinners, cookie swaps, last-minute gifts, wrapping, school parties, work parties, and the million other things going on, dinner is probably low on the priority list. Another challenge is that, at least in our house, all of this holiday hoopla has thrown us off schedule, which makes feeding a toddler even more difficult. After all, an overstimulated and tired kid is a cranky, fussy mess.

So, this weekend I whipped up some spinach and artichoke spread and we've been eating it in a million different ways: As a dip with carrots and crackers, thinned out and made into a pasta sauce, and with bread and tomato as a grilled cheese. I reduced the amount of cream cheese and cheese in most spinach and artichoke dips and increased the amount of spinach. It's been really convenient having something so versatile at our disposal and the variety keeps it interesting for M. And did I mention that this is a no-cook recipe that comes together in the time it takes to blend the ingredients? VERY helpful when time is limited.

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Spinach and artichoke spread

Time: 5 minutes
Yield: 2 cups dip

2 oz cream cheese
1 cup Parmesan or Romano
1 can of artichoke hearts (or a heaping cup, 9 hearts, 8.5 oz)
4 medium garlic cloves
2 cups raw baby spinach, packed very tightly
1/2 tsp kosher salt
pepper to taste (I like to use Aleppo pepper for little kick, but feel free to use black pepper)

Put everything (raw spinach and garlic included!) in the food processor and blend until smooth. Season with salt and pepper to taste.