"Good for Your Botty" Dip, with spinach and artichokes, lives up to its nickname

A most unorthodox photo in "Newfangled" today, but the event was not one that happens along every day. Our grandmunchkin—the one who's visiting this week for Camp G&G—turned 1 over the weekend. All stops were pulled out to help him celebrate.

The author of this blog looks slightly daft because she's wearing a robot headdress and gears earrings to blend in with the party's robot theme. The little one’s daddy, in his spare time, is a dedicated high-school robotics coach, so robots are highly significant in this family. What better birthday party theme than having ’Bots galore decking the halls?

That’s why I called my dip, pictured here, “Good for Your Botty” dip. That wasn’t its official name. In the Kroger grocery circular in which the recipe was featured, it was called Spinach Artichoke Dip. But when you got through reading the ingredients, it indeed was “Good for Your Botty”, so that’s what I nicknamed it to contribute to the spirit of the party.

Fresh spinach (the recipe called for frozen, but I had a bag of fresh on hand) and canned artichoke hearts were the key elements of this dip, which can be used with crackers, tortilla chips, or bagel chips. Mayo (I used the Kraft olive-oil variety), fat-free sour cream, and Parmesan and pepper jack cheese rounded out the items on the ingredient list.

The dip was very good for the “botty”. The Kroger circular featured it as a tailgate/game day fave; it certainly was a star among our ’bot enthusiasts.

Spinach Artichoke (a.k.a. “Good for Your Botty”) Dip

1 package (10 ounces) frozen chopped spinach, or 10 ounces fresh spinach

2 (13-ounce) cans of artichoke hearts, drained

1/2 cup mayonnaise

1/2 cup fat-free sour cream

1 1/4 cup Parmesan cheese, grated

1 1/4 cup pepper jack cheese, shredded

Preheat oven to 350 degrees. Cook the spinach in microwave for 5 minutes (4 minutes for fresh spinach); squeeze dry. Place artichoke hearts in food processor and chop. Combine spinach, artichoke hearts, mayo, sour cream, Parmesan, and 1/4 cup of pepper jack cheese; stir well. Spray baking dish with nonstick cooking spray; transfer mixed ingredients to the baking dish. Cover the top with the remaining 1 cup pepper jack cheese. Bake for 30 minutes. Serve with bagel chips, tortilla chips, or crackers. Refrigerate any leftovers. Makes 6-8 servings.

Fiesta Hot Artichoke Dip got the new year off to a warm, healthy start

No big New Year's weekend party at our house. Just Hubby and me, plus a little 4-month-old munchkin who arrived for a sleepover so his parents could have a much-needed, 24-hour break before the ratrace of work resumed this week.

But that didn't mean we couldn't party like the best of 'em. Grandmunchkin was too little to appreciate it, but for Hubby and me I prepared a dip that had been on my wish-list since a friend brought this unforgettable item to a covered-dish Christmas buffet two years ago.

Fiesta Hot Artichoke Dip is the sort of appetizer that lifts dips out of the doldrums. It makes you want to stand over the veggie tray and graze ad infinitum. It tasted great with chips and crackers, too (as well as atop a barbecue sandwich I had for dinner last night.)

Made with Neufchatel cheese instead of the higher-fat-content regular cream cheese, you can graze on it without guilt (especially when you think about all the fresh veggies that are going down alongside it). An ample contribution of fresh green onions and artichoke hearts (rinse the hearts thoroughly to help lessen the sodium content) into the dip mixture makes this a healthy option.

Even though the word "hot" is in the recipe, we found it just as delightful served cold and straight out of the fridge. But taking time to warm it makes it easier to scoop the veggies and chips into. (Save this recipe for your Super Bowl Blowout Party next month.)

The new year of 2011 got off to a great start, tastebuds- and health-wise, with the introduction of Fiesta Hot Artichoke Dip into our culinary fare.

Fiesta Hot Artichoke Dip

1 (1-ounce) package taco spices and seasonings (I used the lower-sodium variety)

1 cup mayonnaise

1 (8-ounce) package Neufchatel cheese

2 (14-ounce) cans artichoke hearts, drained (cut each heart into several sections)

1 (8-ounce) package Monterey Jack cheese

1/2 cup sliced green onion (divided into two 1/4 cups)

Preheat oven to 350 degrees. In medium bowl combine all ingredients except 1/4 cup green onions. In 2-quart greased baking dish spoon artichoke mixture. Bake 25 minute or until heated through. Garnish with remaining green onions and serve with assorted fresh vegetables or tortilla chips. Makes 5 cups.