Hungry Girl's Spinach Artichoke Dip

By á-2144

Ingredients

• 2 tbsp. minced shallots
• 1 tsp. minced garlic
• 4 oz. fat-free block cheese (any flavor)
• 2 tbsp. plain light soymilk
• 1/3 cup plus 2 tsp. fat-free mayonnaise
• 1/4 cup fat-free sour cream
• 3 tbsp. plus 1 tsp. reduced-fat Parmesan-style grated topping
• 4 oz. canned sliced water chestnuts, chopped
• One 10-ounce package frozen chopped spinach, thawed & drained thoroughly
• Salt and black pepper, to taste

Preparation

Step 1

Preheat oven to 325 degrees.

Cook shallots and garlic over medium heat in a pan sprayed with nonstick spray, until softened but not burned (a minute or two). Set aside.

In a medium-sized saucepan, melt block cheese over a low flame with the soymilk, stirring occasionally. Once cheese has melted and the mixture is well blended, add mayo, sour cream and Parm. Stir until thoroughly mixed (still over low heat).

Next add garlic, shallots and water chestnuts, and stir. Add spinach to the pot, and mix thoroughly.

Spoon dip into a medium-sized casserole dish, and bake in the oven for 20 - 25 minutes. Voila! Your spinach-y masterpiece is complete. Season to taste with salt and pepper.