Baked Spinach & Artichoke Dip
- 2 x 250g tubs of Quark
- 100ml semi-skimmed milk
- 1 tsp chilli powder
- 1 small onion, finely chopped
- 1 x 380g can of spinach, drained well and chopped (net weight 265g)
- 1 x 390g can of artichoke hearts, drained and chopped (net weight 240g)
- 250g half fat strong Cheddar cheese, grated
- 50g parmesan, grated
- 1 tsp salt (optional)
- Preheat oven to 220C/Gas 8.
- In a bowl, mix the Quark and milk together until smooth.
- Stir in the chilli powder and onion.
- Add the spinach and artichoke hearts and mix until combined. Get as much water as you can out of the spinach – I squeeze it between my [clean] hands until I can squeeze no more!
- Save a handful of the Cheddar to sprinkle on the top, then stir the rest into the mixture together with the parmesan.
- Season with salt if you wish.
- Transfer the dip into an ovenproof dish and sprinkle the reserved cheese on top.
- Bake in the oven for 20-30 minutes until warmed through, bubbly and golden. You can also prepare this in advance and keep in the fridge unbaked and cook when required.
- Served with tortilla chips.
Now, I know that this is a decadent dip, but as a little comparison I thought I would work out the calories…
- Using Quark: 1447 calories for the whole dish; 121 per serving
- Using regular cream cheese instead of Quark: 2365 calories for the whole dish; 197 per serving
- Using full fat ingredients completely: 2736 calories for the whole dish; 228 per serving
…what a difference right?! To save some calories, but not compromising on flavour (which it didn’t, it was such a good dip and everyone loved it!) switching to Quark and a half fat cheese really helped – it meant I could still enjoy a party, without compromising my diet too much! Please note, I used an online calorie counter to work out the calorific content, so this is just an approximation.
Have you ever used Quark before? What recipes have you used it in?