Hummus Spinach Artichoke Dip
A lighter AND more flavorful take on the classic spinach artichoke dip using hummus– everyone will love it!
I’d like to have a moment of silence for tahini and hummus. Tahini sent my little man to the ER a few weeks ago. Scariest night of my life and I’ll never eat hummus again without thinking about that.
Update: The below was written in 2015. As I type this now in 2019, we don’t keep hummus in our house. I honestly don’t know what I was thinking when I wrote this, but we’re a lot more careful now and don’t take risks like this. All families and kids with allergies are different, but please be smart if your child has a food allergy! They’re not something to mess around with. The only time I eat hummus now is when I’m out and about without my kids.
Thankfully, the rest of us can all eat hummus. Very, very, very carefully. Maybe I shouldn’t even have it in the house, but it’s hummus. So…it’s in the house. After my daughter eats it, I escort her to the bathroom to immediately wash her hands without touching anything so she can wash her hands with soap and water. I’m completely nuts (he’s allergic to nuts too, since we’re talking about it) but rightfully so. Never want to see little man’s face swollen up like that again. Thankfully I’m now armed with an EpiPen Jr., but I hope and pray that I never have to use it.
I also plan to take a Sharpie to everything that contains sesame seeds whenever the grandparents or a babysitter are in charge. Things will be obnoxiously labeled with “NOT FOR N!!!” and “DO NOT LET N EAT THIS!” Or maybe I’ll just stuff my face before we have a babysitter so it’s not even in the house.
I’m not sure if all this makes me the best Sabra Tastemaker or the worst Sabra Tastemaker ever. Either way, I’m honored to have the title again this year and I’m excited to be bringing you a few recipes made with hummus and some of Sabra’s other great products.
And tooooooday just so happens to be HUMMUS Day! Sorry little man, you’ll have to sit this one out.
So, we’ll celebrate with a great hummus spinach artichoke dip!
About this spinach artichoke dip:
This is a warm dip, perfect for crackers, chips, or chunks of bread. It’s easy to make and I love how creamy and cheesy it is. It’s a popular appetizer.
Simply mix a container of Sabra Spinach Artichoke Hummus with spinach, shredded mozzarella and Parmesan cheese, and a can of artichoke hearts. Put the mixture into a pretty casserole dish and heat it up until it’s warm and bubbly, and golden brown.
Serve the dip right out of the casserole dish with assorted dippers.
- 10 ounces Sabra Spinach Artichoke Hummus
- 2 cups loosely packed baby spinach leaves, finely chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- one 14 ounce can of quartered artichoke hearts, rinsed and drained well, and then roughly chopped
- crackers, chips or pita bread for serving
- Preheat oven to 375°F. Prepare baking dish by spraying lightly with nonstick cooking spray.
- Mix all ingredients together in a large mixing bowl.
- Spread into prepared baking dish and bake for 20-25 minutes or until heated through, golden brown on top, and bubbling.
- Serve hot with crackers, chips, or pita bread.
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 416mgCarbohydrates: 20gFiber: 6gSugar: 1gProtein: 11g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben really likes this dip, maybe even more than I do.
Changes I would make: None are necessary.
Craving more hummus recipes? Try this vegetarian wrap with red pepper hummus, these lamb lettuce wraps with red pepper hummus sauce, these Hummus, Avocado and Feta Sandwiches from Two Peas & Their Pod or this yummy Turkey and Hummus Mediterranean Panini from Picky Palate.
Thanks for reading! As always, if you love this recipe, make sure to subscribe to my newsletter so you’ll never miss a recipe, or you can always find me on Twitter, Facebook, Google+, Pinterest, and Instagram.
Disclosure: I’m honored to have been selected to be a Sabra Tastemaker this year. I’ve been compensated for my time plus given tons of free product to work with but all opinions are (as always) my own. Thanks for supporting my blog by reading about products I use and love.