Crazy-Creamy Spinach Artichoke Dip

By ninebirch

Ingredients

• One 8-ounce tub fat-free cream cheese, room temperature
• 1/4 cup fat-free sour cream
• 1/4 cup fat-free mayonnaise
• 1/4 cup reduced-fat Parmesan-style grated topping, divided
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons minced shallots
• 2 cloves garlic, minced
• One 10-ounce package frozen chopped spinach, thawed and drained thoroughly
• One 14-ounce can artichoke hearts packed in water, drained thoroughly and chopped
• Half an 8-ounce can water chestnuts, drained and chopped

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

If you want to serve this dish hot, preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons Parm-style topping. Mix well. Add salt and cayenne pepper, and stir until smooth. Set aside.

In a pan sprayed with nonstick spray, cook shallots and garlic over medium heat on the stove until soft, 1 to 2 minutes.

And shallot-garlic mixture to the large bowl, along with spinach, artichoke hearts, water chestnuts. Stir well.

If serving dip cold, top with remaining 1 tablespoon Parm-style topping and you're done!

If serving dip hot, transfer to a medium casserole dish, top with remaining Parm-style topping, and then bake in the oven for about 30 minutes, until bubbly. Let cool slightly before serving.