September 21, 2011

Spinach and Artichoke Dip


Makes 10 Servings

1 cup - Lite Sour Cream
1 cup - Parmesan cheese (freshly grated)
1 can (12 oz) - Artichoke hearts, drained and chopped
1.5 lbs - Fresh spinach
1/2 cup - Red bell pepper, chopped.
1/4 cup - Low Fat or 2% Monterey Jack (shredded)
1/4 cup - Low Fat or 2% Mozzarella cheese (shredded)
1 tsp - Fresh ground pepper
1 tsp - Garlic powder
Toasted baguette slices or assorted crackers


Preheat oven to 350 degrees.

1. Rinse the spinach in water then remove excess water from leaves with a salad spinner. Trim off tough stems and remove any root material.  Chop up the spinach.  Place the spinach into a skillet over medium heat, stir constantly. Keep adding leaves as the spinach cooks down. When the leaves are wilted completely your spinach is done. (Approx. 2min)

2. In a bow mix the sour cream, pepper, garlic, and Parmesan. Then stir in the artichokes, cooked spinach, and bell pepper.

3. Spoon mixture into 1-quart casserole. Sprinkle the Monterey Jack and mozzarella cheese on top.

Cover and bake for 20 minutes or until cheese is melted.  Serve warm with baguette slices or crackers.

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