HOT SPINACH ARTICHOKE DIP
From spinach1948 14 years ago
- 20 minutes to make
- Serves 18
No one will ever suspect that this creamy party classic is lower in fat than the muchloved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor. Adapted from Michelle Wentz's recipe posted in the Light and Tasty Magazine of Dec/Jan of 2003
Ingredients
- Ingredients: shopping list
- 1 small onion, finely chopped shopping list
- 2 packages ( 10 ounces each ) frozen chopped spinach, thawed and squeezed dry shopping list
- 1 package ( 8-oz ) 1/3 less fat cream cheese shopping list
- 1 cup ( 8-oz ) reduced fat sour cream shopping list
- 1 can ( 14-oz ) water-packed artichoke hearts, drained and chopped shopping list
- ¾ cup grated parmesan cheese shopping list
- ¼ tsp. salt shopping list
- 1/8 tsp. pepper shopping list
- 1/8 to ¼ tsp. crushed red pepper flakes shopping list
- ¼ cup shredded reduced-fat cheddar cheese shopping list
- Assorted reduced-fat melba toast, pita chips, or any reduced-fat cracker or chip shopping list
How to make it
- 1)In a large non-stick skillet coated with non-stick cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add the artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1 – 2 minutes or until heated through.
- 2)Transfer to an un-greased 1 ½ qt. Microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2 – 3 minutes or until cheese is melted. Serve warm with melba toast or other reduced-fat cracker or chip.
- Serving size is:( ¼ cup dip )
- Calories per serving: 71, Fat: 3g, Cholesterol: 9mg, Sodium: 342mg, Carbohydrate: 6g
- Diabetic Exchange: 1 lean meat, 1 Vegetable
The Rating
Reviewed by 8 people-
Very nice
hungrybear
in Miner loved it
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I always love this stuff
midgelet
in Whereabouts loved it
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YUM! I love this dip and anything to make it a little healthier at the same time is fantastic! Thanks for sharing :)
aluminum_chef
in Montreal loved it
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