Labor Day Low-Fat Appetizer: Spinach Artichoke Dip
September 03, 2009
Labor Day is just around the corner, and so many friends have been asking me for recipes, especially appetizers. I prepared this today in Nashville on Newschannel 5 “Talk of the Town”. The television crew couldn’t believe this recipe was low-fat. See many recipes such as this in my new book, “Taste the Good Things in Life” which is available on my “Shop” page on my website.
Low-Fat Spinach Artichoke Dip
Prep:
10 minutes
Cook:
25 minutes
Yield:
10 to 12 servings
Ingredients
1 (14-ounce) can quartered artichoke hearts, drained
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1 medium onion, finely chopped (about 1 1/2 cups)
2 cloves garlic
1/2 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1/2 cup (about 4 ounces) reduced-fat cream cheese
3/4 cup shredded mozzarella or swiss cheese
1/4 teaspoon fresh ground black pepper
PIta chips, crackers
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1 medium onion, finely chopped (about 1 1/2 cups)
2 cloves garlic
1/2 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1/2 cup (about 4 ounces) reduced-fat cream cheese
3/4 cup shredded mozzarella or swiss cheese
1/4 teaspoon fresh ground black pepper
PIta chips, crackers
Preparation
1. Preheat oven to 350F.
2. Combine artichoke hearts, spinach and next 7 ingredients, mixing well. Spread into a lightly greased 11-x 7-inch baking dish.
3. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crackers.
2. Combine artichoke hearts, spinach and next 7 ingredients, mixing well. Spread into a lightly greased 11-x 7-inch baking dish.
3. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crackers.
No Responses to “Labor Day Low-Fat Appetizer: Spinach Artichoke Dip”