Oh Hello there!
I almost didn’t see you sitting so quietly over there! Do you love Artichoke Spinach Dip like I do? Have you ever wondered now what else could you do with artichokes, spinach that would taste similar but maybe not have quite so many calories?
Here ya go! Yipeee! This taste just like your favorite Artichoke Spinach Dip, except it is much faster to whip up and alot fewer calories! You can eat these on a bed of fresh spinach greens or eat them in a sandwich with sourdough french bread.
Another idea would be to make these into little croquettes by using a spoon to shape them in oval shapes before you saute them and serve them as an appetizer for a holiday buffet. And yes, they have riced cauliflower in them so you are getting extra goodness! It is great for the holidays however you decide to eat them. And yes, did I mention they taste just like Artichoke Spinach dip?
I used non-marinated canned artichokes but you know I would like to try them with frozen artichoke hearts too. Ok, see have I got you thinking about other creative ways to use riced cauliflower now? I sure hope so, let me know what you make with riced cauliflower ok? Enjoy!
Artichoke Spinach Dip Patties
Easy to make, delicious to eat, Artichoke hearts, spinach and riced cauliflower are made into patties.
- 1-1/2 cups fresh baby spinach, cleaned, chopped or use 1/3 cup frozen chopped spinach, thawed and drained
- 2 large garlic cloves, minced
- 1 cup riced cauliflower, drained on paper towel
- 1/2 cup artichoke hearts, drained, chopped -NOT marinated or use frozen artichoke hearts, chopped
- 1/2 cup fresh mozzarella, shredded
- 1/4 cup cream cheese
- 1 egg
- 1/4 cup sourdough bread crumbs or panko bread crumbs
- 2 teaspoons lemon zest
- 1/4 teaspoon kosher salt
- Spray oil for skillet
If spinach is fresh and not frozen, sauté it for approximately 30 seconds in skillet along with the minced garlic. Remove spinach from skillet, put it in medium size mixing bowl add the rest of the ingredients, mix well with a fork until all ingredients are well mixed.
Heat 10-inch cast iron skillet, spray oil in skillet; Use 1/2 cup scoop for patty size or regular spoon for croquette size; sauté over medium high (6) heat. When lightly brown, flip and cook the other side. Patties will cook approximately two minutes each side. Croquettes less time, turn quarter turns to cook on all sides for croquettes.
Serve on a bed of fresh baby spinach or in a sandwich on sourdough toast. Enjoy!
to make Sourdough bread crumbs, toast slice of sourdough bread, tear it up in bite size pieces put in food processor to grind in bread crumb size pieces.
Products used in this recipe:
1/2 cup scoop this is so wonderful to have an makes quick work of making patties all the same size. Also very important to get a quality scoop or it will break. I have used my scoop for more than 20 years!
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