Spinach. It’s like the vain of a child’s existence. Yet, it’s so healthy for us. Loaded with vitamins A and K, a great source of iron, anti-inflammatory, and so much more. When I first had Skibbles, I read a lot about introducing a wide variety of foods to children from an early age and that breastfeeding actually increases a child’s palate because the taste is constantly changing depending on what the mother eats. I was determined to not have a picky eater. Now, while she is only 3 and the baby is only 7 months, I know we still have time for picky stages to erupt; however, *knock on wood* they both eat amazingly. I know so many people though who aren’t as lucky for one reason or another.
I know, personally, I wouldn’t touch spinach until well into adulthood. It was one of those things that my mom thought was gross so I wasn’t touching it. It has been a personal goal of mine to never discourage my girls from eating something even if I won’t try it (Hello, Sardines).
This Cheesy Spinach Artichoke Dip Recipe though is the perfect balance to get your kids to eat the healthy spinach and even request more of that cheesy ooey gooey goodness that may have a few little green specs in it. Having Skibbles help us make this I think helped even more because she was so excited about all the cheese going into it. It’s super simple and easy to make whether you are having a Superbowl get together or just have friends over for the afternoon.
What’s even better is that if you have leftovers you can turn this dip into a Chicken Spinach Artichoke Pasta. You likely won’t have leftovers though because it’s really that delicious, so just grab double the ingredients and plan to make the dip and the pasta. If you are having a get together and want it to stay warm the entire time, make sure to have a small crockpot on hand otherwise, you can just throw it into a cast iron skillet or your favorite skillet you have on hand.
- 1/2 Tsp each: Italian Seasoning Paprika, Black Pepper, Onion Powder
- 3 cloves garlic minced
- 1 can 12-14 oz. artichoke hearts, drained and chopped
- 1 cup Mayo
- 1 cup grated Parmesan cheese
- 1 cup Mozzarella
- 4 oz cream cheese
- 2 cups fresh spinach
- In a small crockpot, add all the ingredients and stir until very well combined.
- Turn crockpot on low 30 minutes before serving.
- Stir right before serving.
- If using a skillet to make, over medium low heat, combine all the ingredients and mix together often and heat for 5-7 minutes until all the cream cheese has melted and the spinach has wilted. Serve immediately.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Homemade Chocolate Nonpareils // Courtney’s Sweets
- Orange Creamsicle Smoothie // Momma Lew
- Chocolate Banana Sundae Bites for Valentine’s Day // Baby Loving Mama
- Cheesy Spinach Artichoke Dip Recipe // We’re Parents
- Carrot Cake Cookies: Sneak in Veggies for Your Kids // Frugal Novice
- Strawberry Nutella Sandwich Recipe // Eating Richly
- Jumbo Sugar Cookie for Valentine’s Day // Giggles, Gobbles and Gulps
- Lemon Squares with Shortbread Crust // Vegging at the Shore
- Kid-Approved Meatloaf // Mom’s Messy Miracles
- Healthy Edible Snowman Food Craft // O’Boy! Organic
- Fruit Sushi // Can’t Google Everything