There’s a lot of football on these days, but if you’re like me, you may be looking for something a little less gluttonous to snack on while you scream at the TV.

So, how about some spinach and artichoke dip, minus some of the fat? I found this recipe in an awesome cookbook I got last Christmas called “Pretty Delicious” (so it was already lower fat than usual), and then I subtracted some of the mayo, because it really didn’t need it. Honestly.

What it does need is cheese. And artichoke hearts. And garlic. Then you can be good, and use carrot sticks or baked pita chips to eat it… or make up that subtracted fat with some Fritos. Up to you.

Feel free to just chop everything up if you don’t have or don’t want to use a food processor. And enjoy! It’s not pretty, but it’s definitely good.

Spinach-artichoke dip (Adapted from Pretty Delicious, serves 12ish)
4-5 garlic cloves
1 onion
1-2 tablespoons extra-virgin olive oil
2 14-ounce cans artichoke hearts (the kind packed in water, not in oil)
1 bag or bunch (about 5 ounces) spinach or baby spinach
8 ounces reduced fat cream cheese, at room temperature
3 tablespoons mayonnaise (light is fine)
1/2 cup grated parmesan cheese
A few drops of hot sauce
Salt and pepper to taste
Carrot sticks, pita chips or toasted bread for dipping

Preheat oven to 375F. Mince the garlic and chop the onion (make sure you finely chop it if you’re not planning to use a food processor).

Heat olive oil in a large nonstick skillet over medium-low heat. Add the onion and cook for a few minutes, until it starts to look translucent. While the onion is cooking, rinse and coarsely chop the spinach.

Add the garlic to the skillet and cook for a minute or so, until it’s golden brown. Add a bunch of the spinach and cook, stirring occasionally, until the spinach wilts. Add the rest of the spinach and cook until all the leaves are wilted. Set the mixture aside to cool.

Drain the artichoke hearts (thinly slice them if you’re not planning to use a food processor). Add cream cheese, mayo, parmesan cheese, artichokes and cooled spinach mixture to a food processor and pulse until well combined. (If not using food processor, stir the cream cheese, mayo and parmesan together and then stir in everything else).

Spoon the mixture into a baking dish (I used a 10-inch round) and bake 30-45 minutes, until dip is golden and bubbly.

Serve with chips or vegetables of your choice.