2003 Favorite Hot Artichoke Spinach Dip

By boandozzy

One serving (1/4 cup) equals 71 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 342 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein.

Diabetic Exchanges: 1 lean meat, 1 vegetable.

Originally published as Hot Spinach Artichoke Dip in Light & Tasty December/January 2003, p39

Ingredients

• 1 small onion, finely chopped
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 package (8 ounces) fat-free cream cheese, cubed
• 1 cup (8 ounces) Daisy Brand Light Sour Cream
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 3/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 1/4 cup shredded reduced-fat cheddar cheese
• Assorted reduced-fat melba toast or pita chips

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through.

Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips. Yield: 18 servings.