Kristin Cavallari Shares Her Spinach-Artichoke Dip Recipe, Tips for Throwing a Football Party | Style


Kristin Cavallari Shares Her Spinach-Artichoke Dip Recipe, Tips for Throwing a Football Party


On game days, Kristin Cavallari leads the charge at her Chicago home. When her husband, Bears quarterback Jay Cutler, plays out of town, the Balancing in Heels author, 28, invites friends over for a “relaxed, fun” viewing party. She tells Us Weekly her keys to a top-scoring fete.

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1. Ditch the Keg

Cavallari serves mimosas for noon kickoffs (the pregnant star sticks to sparkling water) and a signature spirit at night. “I like vodka soda with grapefruit.”

2. Offer Finger Food

Her menu must: “Food that’s easy to eat,” says Cavallari, who makes bacon-wrapped squash and spinach-artichoke dip (see recipe, below).

3. Dress the Part

She dons a Bears tee while sons Camden, 3, and Jaxon, 16 months, wear dad’s jersey. When Cutler, 32, scores, she says, “they yell, ‘Touchdown!’”

4. Play Games

The Hills alum organizes a “confidence pool” — pals choose winners for each match and rank them by their faith in the picks. “Everyone gets really into it!”

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Recipe: Spinach-Artichoke Dip

Football Sundays “are my days to indulge,” says Cavallari, adding that she loves wings. For her signature dip, she uses coconut milk instead of heavy cream. “It’s a great replacement for fattening dairy.”

Credit: Shutterstock


1 tsp coconut oil

1 onion, chopped

1 14-oz can artichokes, coarsely chopped

1 tbsp minced garlic

4 cups packed spinach

3/4 cup mayonnaise

1 can full-fat coconut milk, top-fat part only

Juice of 1 lemon

1/4 tsp sea salt

1/4 tsp black pepper

1 tbsp arrowroot powder or non-GMO cornstarch

Pita chips, for serving

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1. Preheat oven to 350 degrees. In a skillet, heat coconut oil over medium-high heat. Add onion and sweat until soft, about 8 minutes. Remove from pan.

2. Add artichokes and garlic to pan; sauté for 2 to 3 minutes. Add spinach. Stir in mayonnaise, coconut-milk fat, lemon juice, salt, and pepper. Bring to a boil and add onion.

3. Dissolve arrowroot powder in 1 tablespoon of water. Stir into artichoke mixture. Transfer to an oven-safe dish and bake 15 minutes. Serve warm with pita chips.

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