Spinach And Artichoke Dip

By á-170456

Ingredients

• 1 1/2 tablespoons minced shallots
• 1/2 cup light cream cheese
• 1/2 cup light mayonnaise
• 1 teaspoon Worcestershire sauce
• 10 ounces frozen chopped spinach thawed, drained, and squeezed dry
• 1 jar marinated artichokes - (6 1/2 oz) drained
• 1 tablespoon milk - (to 4 tbspns)
• Salt to taste
• Dried red pepper flakes to taste

Details

Servings 2

Preparation

Step 1

Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate overnight or as long as 3 days.

To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.

This recipe yields 2 cups.

Each tablespoon: 29 calories; 37 mg sodium; 4 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 1 gram protein; 0.09 gram fiber.