This dip is a show stopper. Posting it here so that I don't have to Google the recipe each time I'm asked to bring it to a party. Enjoy!
Calorie Commando Spinach Artichoke Dip
Amount Measure Ingredient
-- Preparation Method
-------- ------------
--------------------------------
1 box frozen chopped spinach -- thawed (can also use fresh Swiss chard without the ribs, about 1 C)
1
cup light sour cream (I sub in greek yogurt)
1/2 cup grated Parmesan
1 cup shredded part-skim
mozzarella
8 ounces reduced fat cream cheese -- softened (sub in full fat if you like)
4 cloves garlic
-- crushed
1/2 teaspoon freshly ground black pepper -- plus more as needed
1 teaspoon hot pepper sauce -- plus more as needed
1 can
artichoke hearts -- (14-ounce) drained (can sub in frozen)
Carrot sticks, celery sticks, slices of french bread
or baked tortilla strips, for serving
Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and
hot sauce.
Process until just blended but still slightly lumpy. Add
artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish.
Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with
carrot sticks, celery sticks or baked tortilla strips.
NOTES : Recipe courtesy
Juan-Carlos Cruz
from the old Food Network Show Calorie Commando
Prep Time: 10 minutes
Cook
Time: 30 minutes
Yield: 6 servings
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