Hg's Crazy-Creamy Spinach Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Low fat version of the restaurant dip. Serve with baked veggie or tortilla chips or vegetables. From Hungry Girl. Ingredients:
10 ounces package frozen chopped spinach, thawed and drained very well |
14 ounces can artichoke hearts, drained very well and chopped (packed in water) |
8 ounces container fat free cream cheese, room temperature |
4 ounces can water chestnuts, drained and chopped |
1/4 cup nonfat sour cream |
1/4 cup fat-free mayonnaise |
1/4 cup reduced-fat grated parmesan cheese, divided |
3 tablespoons minced shallots |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. If you want to serve this dish hot, preheat oven to 350 degrees.
2. In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
3. In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
4. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
5. If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
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