- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 73.9
- Total Fat: 4.6 g
- Cholesterol: 17.3 mg
- Sodium: 156.2 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.9 g
- Protein: 3.0 g
World's Best Spinach and Artichoke DipSubmitted by: SP_STEPF
IntroductionThis slimmed down version of your favorite dip is easy to make--and it's light enough for you to load up on it! This slimmed down version of your favorite dip is easy to make--and it's light enough for you to load up on it!
10 ounces Fresh Express Baby Spinach, steamed
1 bag (14 ounces) frozen artichokes
2 (8 ounce) packages light cream cheese
1 T lemon juice
1 small onion, minced
3 cloves garlic, minced
1/3 c parmesan cheese
1/2 t red-pepper flakes
1/2 t oregano
salt, pepper to taste
nonstick cooking spray
(Optional garnishes: minced red bell pepper or chopped tomatoes)
You can make this dip in a slow cooker if desired. Saute the onions and garlic, then transfer to the slow cooker and continue with the recipe. Heat on low for four hours, stirring often and thinning with skim milk if necessary.
Fat-free cream cheese lacks the satisfying creaminess you crave in this recipe. Do not use it.
This can also become a decadent pasta sauce. (As a sauce, it makes 10 servings. You might need to thin it a bit with cooking water from the pasta.)
If you don't like artichokes, leave them out and add another bag of spinach.
Put spinach in food processor and pulse a few times to chop. Add artichokes and pulse a few more times. The mixture should be chunky. Add spinach and artichokes to pot, along with cream cheese, oregano, red pepper and lemon juice. Heat until bubbly, then add Parmesan cheese and salt and pepper to taste. Serve immediately.
Garnish with chopped red bell pepper or chopped tomatoes. (Calories not included.)
Makes 20 servings of about 2 Tablespoons.
Serve with vegetables or baked chips.
*Don't worry about getting the spinach completely dry. The extra moisture will help thin the dip.