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Monday, October 21, 2013

Spinach Artichoke Dip

I am a huge fan of spinach artichoke dip. However, I've been known to take on more than one serving per sitting. In an effort to enjoy some yummy spinach artichoke dip without adding too many inches to my waistline, I "skinnied up" the recipe. The end result was delicious! Here is the recipe I used:

1 10 oz. package of frozen chopped spinach (thawed and drained of any excess liquid)
1 16 oz. can artichoke bottoms, chopped (you can use artichoke hearts, if you prefer)
6 oz. cream cheese (low fat or fat-free)
1/4 cup sour cream (low fat or fat free)
1/4 cup mayonnaise (low fat or fat free)
1/3 cup grated parmesan
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
dash of pepper

Mix all the ingredients together and pop them into a 350-degree oven for 20-25 minutes or until heated through and the cheese is melted. Serve with a sliced baguette, carrots, and celery. Enjoy!


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