Healthy Spinach And Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is a wonderful dish that has a lot of flavor but a fraction of the fat and calories that other spinach artichoke dips have. This can be enjoyed warm, or right out of the refrigerator. Ingredients:
1 package meufchatel (low fat cream cheese), softened |
1/2 cup light sour cream |
12-16 ounces artichoke hearts, undrained (you can buy marinaded artichokes as well, for an extra twang) |
7 1/4 ounce jar of roasted red peppers, drained |
2 or more colves of garlic (you can never have too much garlic) |
1/3 cup parmesan cheese, finally graded (the fresh stuff tastes better, but you can use the canned stuff too) |
1 package frozen chopped spinach, thawed and squeezed dry |
pepper to taste |
Directions:
1. Using a food processor or blender, mix light cream cheese, sour cream and artichoke hearts by pulsing them until even consistencey. Add red pepper, parmesan cheese, and garlic, and pulse until creamy.
2. To bake dip: Preheat oven to 375. Place mixture into a 1.5 to 2qt baking dish. Add spinach and stir to combine. Bake for 25 minutes, stiring the mixture half way through. Dip is done when browned and bubbly on the edges.
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