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.