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This week’s Craving Ellie in my Belly was Warm Spinach and Artichoke Dip and was chosen by Cathy at The Tortefeasor. A great choice from a great blogger. (Also, I know you guys want my mom’s Star of David pot holder. Well, you can’t have it).

Follow up:

I love spinach artichoke dip, and I have made this recipe a few times before so I knew it was going to be good. I made this at my parent’s house for a family party, and I added some lump crab meat this time. My dad bought a can of colossal crab meat that was begging to be slathered with creamy cheesiness. I also added some grated Parmigiano cheese and breadcrumbs on the top and served it with some baked tortilla chips.

While this is not nearly as cheesy and creamy as a full fat recipe, it is a tasty alternative that does not make me feel awful about myself after eating it. Which consequently, is normally how I feel after eating the many and varied full-fat-filled-creamily-delicious-dips that Nick’s father is always making.

I love that the onions and garlic are sautéed first, it adds a nice depth of flavor to the dip. Besides the additions that I made above, the only other change I made to this dip was that I used whipped cream cheese instead of Neufchatel.

You can find Ellie’s recipe here, on the Food Network website.

Here are some process photos:

I love myself some crab.