Community Pick
Hot Spinach and Artichoke Dip (Lower-Than-Normal-Fat)
photo by megs_
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
6 cups dip
- Serves:
- 8
ingredients
- 300 g frozen chopped spinach, thawed and drained (1 package)
- 2 cups nonfat sour cream (1 package)
- 250 g low-fat cream cheese (1 package)
- 1 cup lowfat mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 398 ml artichoke hearts, drained and chopped (1 can, in brine)
- 1 tablespoon lemon juice
- 1 tablespoon fresh black pepper (or colored)
- 1 garlic clove, finely chopped
- 1 tablespoon onion powder (optional)
- 1 teaspoon chili pepper flakes (optional)
directions
- Drain any liquid that may be sitting on top of the sour cream.
- Mix everything together well.
- Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes).
- If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)
- Serve with tortilla chips or pita.
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Reviews
-
I used fat free cream cheese, mozzerella cheese and sour cream. I also mixed everything together and then put it in a 2-quart crock pot. I took the crock pot to work, turned it on to high for 2 hours and then turned it down to warm. I served with tortilla chips, Parmesan Garlic Triscuit Thin Crisps and Garlic Herb FlipSides pretzel crackers. Everyone loved this dip and there wasn't any left to take home. At least 6 people asked me for the recipe, and everyone was thrilled that is was such a healthy snack.
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RECIPE SUBMITTED BY
Kat2355
Canada
I'm a geeky broad.