One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

October 26, 2008

Hot Spinach Artichoke Dip

this is a pampered chef recipe... but I changed a couple things... here is the recipe as served at the halloween party!

13 oz marinated artichoke hearts, drained & coarsely chopped
1 10-oz pckg frozen chopped spinach, thawed/well-drained
1/2 C (organic) sour cream (organic so it wouldn't kill christy)
1/2 C mayonnaise
3/4 C grated fresh parmesan cheese
1 tsp (or more) minced garlic
1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in a medium bowl. Add Parmesan cheese and garlic; mix well and spoon into baking dish (a 9" pie pan is what I use).
2. Bake 20-25 minutes or until heated through. Serve with fresh veggies & pita chips & bagel chips & whatever else you feel like DIPPING!
Yield: 3 cups (this will be gone in 1hr or less!)

Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g

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