Light & Scrumptious Spinach Artichoke Dip
Artichokes in Garden (©photo by Matthew Bridges, courtesy of morgueFile.com)
Nerw year's Eve is fast approaching and it’s decision time on what to serve guests or bring to a friend’s home. To get a healthy recipe that would go over well with any number of folks we turned to our friend Alison Lewis. Alison is a cooking enthusiast and quite an entrepreneur, developing recipes for food magazines, public relations companies and food companies. She also does TV work and launched a food blog this past October, Ingredients, Inc. Before striking out on her own Alison was the Food Editor for the excellent Southern Living magazine.
Here’s what Alison wrote about her recipe:
“Whether it’s a huge football game like the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This version works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.”
Ingredients for 12 Servings
• 1 Teaspoon extra virgin olive oil
• 1 Medium onion, finloves garlic
• 1 (14-ounce) Can quartered artichoke hearts, drained
• 1 (10-ounce) Package frozen chopped spinach, defrosted, excess liquid squeezed out
• 1/2 Cup reduced-fat sour cream
• 2 Tablespoons reduced-fat mayonnaise
• 1/2 Cup (about 4 ounces) reduced-fat cream cheese
• 1/2 Cup shredded 2% milk cheddar cheese
• 1/4 Cup shredded Swiss cheese
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground black pepper
• Pita wedges or crudites, for serving chopped (about 1 1/2 cups)
1. Preheat oven to 350F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
If you’d like to visit Alison’s terrific blog site for more of her enticing recipes go to: Ingredients, Inc.
Try this recipe with Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
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