#29.11: Skinny spinach artichoke dip
I love, love, love spinach artichoke dip, so when I found this recipe that is a bit better for diets, I tried it immediately. And its a go! I might have made a few modifications, that is what I do. And I forgot to take pictures, that is also what I do.
Ingredients
8 ounces neufchatel cheese, softened (do not use fat free)
1/2 cup light sour cream (do not use fat free)
14 ounces artichoke hearts, undrained
7 1/4 ounces roasted red peppers, drained - I omitted these as I didn't have any $ left in my grocery envelope
1/4 cup parmesan cheese, freshly grated
10 ounces frozen spinach, thawed and squeezed dry
1/2 cup light sour cream (do not use fat free)
14 ounces artichoke hearts, undrained
7 1/4 ounces roasted red peppers, drained - I omitted these as I didn't have any $ left in my grocery envelope
1/4 cup parmesan cheese, freshly grated
10 ounces frozen spinach, thawed and squeezed dry
Directions
1. Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
2. Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
3. Add roasted bell pepper and Parmesan cheese and pulse until creamy.
4. To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
5. Bake for 25 minutes, stirring half way through.
6. Dip is done when browned and bubbly around the edges.
7. To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
Enjoy! And coming up soon is another recipe using leftover skinny spinach artichoke dip!
1. Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
2. Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
3. Add roasted bell pepper and Parmesan cheese and pulse until creamy.
4. To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
5. Bake for 25 minutes, stirring half way through.
6. Dip is done when browned and bubbly around the edges.
7. To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
Enjoy! And coming up soon is another recipe using leftover skinny spinach artichoke dip!
Man, you're on a skinny cooking roll here lately!! I'm impressed!
ReplyDelete~Tiffany
Hey girl! I got your sweet comment on my post today but couldn't find a way to respond because you show up as a no-reply blogger! You should be able to fix that in your settings- here is a tutorial on how to if you need it: http://www.venustrappedinmars.com/2013/06/google-ultimate-no-reply-blogger.html
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