- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 144.3
- Total Fat: 5.2 g
- Cholesterol: 21.6 mg
- Sodium: 938.0 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.6 g
- Protein: 12.2 g
Creamy Spinich & Artichoke DipSubmitted by: JACKIELOCKS
IntroductionArtichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips!
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper
In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style top ping. Add the salt and cayenne pepper, and then stir until smooth.
In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
Number of Servings: 6
Recipe submitted by SparkPeople user JACKIELOCKS.