Hg's Crazy-Creamy Spinach Artichoke Dip - Ww Points = 2 |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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From Hungry Girl: Skinny Dippin'! No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm... Serving Size: 1/3 cup (1/8th of recipe) Calories: 91 Fat: 1.5g Sodium: 584mg Carbs: 11g Fiber: 2g Sugars: 3.5g Protein: 7g POINTS® value 2* Ingredients:
10 ounces spinach, frozen chopped, thawed and drained very well |
14 ounces artichoke hearts, drained very well and chopped (packed in water) |
8 ounces fat free cream cheese, room temperature |
4 ounces water chestnuts, drained and chopped |
1/4 cup nonfat sour cream |
1/4 cup fat-free mayonnaise |
1/4 cup reduced-fat parmesan cheese, divided |
3 tablespoons shallots, minced |
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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