Healthy Spinach and Artichoke Dip
From mollyscookin 17 years ago
- 25 minutes to make
- Serves 20
This is a wonderful dish that has a lot of flavor but a fraction of the fat and calories that other spinach artichoke dips have. This can be enjoyed warm, or right out of the refrigerator.
Ingredients
- 1 package meufchatel (low fat cream cheese), softened shopping list
- 1/2 cup light sour cream shopping list
- 12-16 ounces artichoke hearts, undrained (you can buy marinaded artichokes as well, for an extra twang) shopping list
- 7 1/4 ounce jar of roasted red peppers, drained shopping list
- 2 or more colves of garlic (you can never have too much garlic) shopping list
- 1/3 cup parmesan cheese, finally graded (the fresh stuff tastes better, but you can use the canned stuff too) shopping list
- 1 package frozen chopped spinach, thawed and squeezed dry shopping list
- pepper to taste shopping list
How to make it
- Using a food processor or blender, mix light cream cheese, sour cream and artichoke hearts by pulsing them until even consistencey. Add red pepper, parmesan cheese, and garlic, and pulse until creamy.
- To bake dip: Preheat oven to 375. Place mixture into a 1.5 to 2qt baking dish. Add spinach and stir to combine. Bake for 25 minutes, stiring the mixture half way through. Dip is done when browned and bubbly on the edges.
magali777
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "