Spinach and Artichoke Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 10 ounce boxes of frozen spinach1/4 cup real butter1 Tbsp. minced garlic2 Tbsp. minced onion1/4 cup of whole wheat flour1 pint half & half1 Tbsp. fresh squeezed lemon juice1 tsp. Tabasco (or more for taste)1/2 tsp. salt2/3 cup grated fresh Pecorino Romano cheese1/3 cup reduced fat sour cream (or Fage yogurt to increase protein content)1/2 cup shredded White Sharp cheddar cheese14 ounce jar artichoke hearts, coarsely choppedFor dipping: reduced fat sour cream (or Fage Yogurt), salsa, warmed tortilla chips
Thaw and squeeze all liquid from spinach; must be very dry. Chop spinach and set aside.
In a heavy sauce pan, melt butter. Add garlic and onions, sauté about 3 - 5 minutes. Add flour and make a roux. Stir and cook about 1 minute to cook flour. Slowly add half & half, stirring with a wire whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, hot sauce, salt, and Romano cheese. Stir until cheese is melted. Remove from heat and let stand 5 minutes.
Fold in dry spinach and artichoke hearts. Place dip in to 1, 2, 4 or 6 individual ramekins or ovenproof bowls.
To serve immediately, sprinkle white cheddar on top. Microwave to melt cheese or place in warm oven for a few minutes.
To freeze smaller portions, cover freezer/oven safe bowl with plastic wrap, pressing wrap down on to the surface of the dip. Wrap plastic covered bowl with foil or place in freezer bag. To defrost, microwave on defrost for approximately 8 minutes. Add sharp cheddar cheese and place under broiler for 5 minutes until bubbly.
Serve with salsa, sour cream and warm tortilla chips for dipping. Enjoy!
Serves: 24
Number of Servings: 24
Recipe submitted by SparkPeople user SARA772779.
In a heavy sauce pan, melt butter. Add garlic and onions, sauté about 3 - 5 minutes. Add flour and make a roux. Stir and cook about 1 minute to cook flour. Slowly add half & half, stirring with a wire whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, hot sauce, salt, and Romano cheese. Stir until cheese is melted. Remove from heat and let stand 5 minutes.
Fold in dry spinach and artichoke hearts. Place dip in to 1, 2, 4 or 6 individual ramekins or ovenproof bowls.
To serve immediately, sprinkle white cheddar on top. Microwave to melt cheese or place in warm oven for a few minutes.
To freeze smaller portions, cover freezer/oven safe bowl with plastic wrap, pressing wrap down on to the surface of the dip. Wrap plastic covered bowl with foil or place in freezer bag. To defrost, microwave on defrost for approximately 8 minutes. Add sharp cheddar cheese and place under broiler for 5 minutes until bubbly.
Serve with salsa, sour cream and warm tortilla chips for dipping. Enjoy!
Serves: 24
Number of Servings: 24
Recipe submitted by SparkPeople user SARA772779.
Nutritional Info Amount Per Serving
- Calories: 81.4
- Total Fat: 6.4 g
- Cholesterol: 19.7 mg
- Sodium: 132.6 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
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