creamy spinach artichoke dip/spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
artichokes (fresh)spinach (frozen)garlic - mincedfat free cream cheesefat free sour creamItalian cheese blend (or part skim mozzerella)part skim ricotta cheese
peel away the tough outer leaves of the artichokes until you see the yellow leaves in the center. Cut off the top 1/3 of the artichoke and dip in lemon juice to prevent browning. You'll need 2-3 medium-large artichokes for the dip. Put them all in a pot of water and let boil for 15 minutes or until tender.
Meanwhile, microwave cream cheese to soften, then add sour cream, garlic, ricotta, shredded cheese, and thawed drained spinach and mix well.
When artichokes are done, drain excess water and rinse in cool water to cool slightly. dice finely (avoiding any leftover tough leaves) and add to cheese and spinach mix.
Stir thoroughly and bake at 350 for 15-20 minutes. It's hard to determine a serving size for this, but it's a great snack, side dish, or filling appetizer for about 6 people when you add chips, bread, or veggies to dip into it.
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERMOON3.
Meanwhile, microwave cream cheese to soften, then add sour cream, garlic, ricotta, shredded cheese, and thawed drained spinach and mix well.
When artichokes are done, drain excess water and rinse in cool water to cool slightly. dice finely (avoiding any leftover tough leaves) and add to cheese and spinach mix.
Stir thoroughly and bake at 350 for 15-20 minutes. It's hard to determine a serving size for this, but it's a great snack, side dish, or filling appetizer for about 6 people when you add chips, bread, or veggies to dip into it.
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERMOON3.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 4.2 g
- Cholesterol: 14.8 mg
- Sodium: 459.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.3 g
- Protein: 12.6 g