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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 12 |
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I bet you think all spinach dips are the same... NOT SO! This one is really tasty. We put a dollop on a cherry stone clam this weekend and grilled it. WOW!! You can do a million things with spinach dip. You could use white wine instead of vermouth... I just didn't have white wine when I made this... I DID have vermouth. No need to defrost and drain the spinach.. it just works Ingredients:
3/4 cup white onion, diced |
3 garlic cloves, minced |
1 teaspoon italian seasoning |
1 tablespoon olive oil |
2 tablespoons dry vermouth |
1 1/2 cups fat free sour cream |
1/3 cup fat free cream cheese, room temp |
1/4 cup part-skim ricotta cheese |
2 cups frozen spinach, finely chopped |
1 (6 1/2 ounce) jar marinated artichokes, drained and chopped |
Directions:
1. In a small skillet, sauté onion, garlic and Italian seasoning in olive oil for 6 minutes.
2. Add vermouth and let sauté until the vermouth has evaporated and set aside to cool.
3. In a bowl, combine remaining ingredients.
4. Add onion mixture and stir.
5. Refrigerate for 1 hour before serving.
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