spinach and artichoke dip

manetta1

anyone have a good low-calorie recipe for spinach and artichoke dip?

project115

I just found one on Bethany Frankle's website. Here it is:

Artichoke Dip
• 1 box or bag frozen artichokes (about 9 ounces), defrosted and well drained
• 1 box or bag frozen spinach (about 9 ounces), defrosted and liquid drained (using paper towel)
• ¼ cup freshly grated Parmesan cheese (grate it yourself)
• ¼ cup Monterrey jack cheese shredded
• ¼ part skim ricotta cheese
• ½ container (8 ounces) reduced fat cream cheese
• 2 tablespoons lowfat mayonnaise
• ½ tablespoon lemon juice
• 1 clove garlic, minced
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 dashes of Tabasco sauce

1. Don’t worry about exact amounts for this recipe. If you can only find artichokes or spinach in slightly smaller or larger amounts, that’s fine. In this recipe, frozen is actually better than fresh because the softer texture works better for dip, so take the easy way.
2. Defrost the vegetables in the refrigerator overnight, then drain them a colander in the sink or over a bowl. You can drain them together in the same colander because they’ll get mixed together anyway, and that makes fewer things to wash. After they are drained, press on them with paper towels to get rid of any extra moisture that would dilute the dip’s flavor.
3. Preheat the oven to 350. Combine all the ingredients except 2 tablespoons of the Parmesan cheese into a large bowl or into a food processor. Blend or pulse until mostly smooth but leave some artichoke chunks for texture.
4. Pour the mixture into an oven-proof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble.
5. Remove from the oven and let it cool for at least 10 minutes. Serve hot or warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers.

Red13

I've made this and it is quite tasty!

Spinach Artichoke Dip

1/2 C Greek Yogurt (I used nonfat)
1 pkg. cream cheese (1/3 less fat)
3 garlic cloves (finely grated)
1/3 C. parmesan cheese
1 tbsp red pepper spread
1 can Artichoke Hearts (undrained 13.5 oz.)
3-4 cups chopped fresh spinach
1/2 tsp pepper
1/2 tsp salt (optional)

combine all ingredients except spinach in food processor. process until blended. Pour into glass baking dish. Add spinach and mix well. Bake at 375 degrees for about 30-45 minutes, stirring halfway. Dip is done when slightly brown and bubbly. Serve with your favorite healthy chip or cracker!

Nutrition:
Assuming 8 servings per recipe:
98 calories
8 carbs
2 fat
9 protein
750 sodium
3 fiber

manetta1

Nice that recipe sounds amazing. Gonna have to try it.

rnroadrunner

bump yum

lizf02

They both sound pretty good...not sure if i can get past that greek yogurt tho!!

brookeybaby_00

Bumpity Bump Bump

Red13

They both sound pretty good...not sure if i can get past that greek yogurt tho!!

plain greek yogurt is just like sour cream. I suppose you could use low fat sour cream if you can't stand greek yogurt.

lizf02

Really? Didn't know maybe it won't be so bad then. Thanks!