Healthier Spinach and Artichoke Dip

By smleonard

Ingredients

• 1/4 cup all-purpose flour
• 3-1/2 cups protein and calcium fortified nonfat milk, such as Skin Plus
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 teaspoons minced garlic
• 1 cup grated Romano cheese
• 1 cup (about half a 1-pound bag) frozen chopped spinach (thawed, squeezed dry)
• 1/2 cup frozen artichoke hearts, thawed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 plum tomato (diced)
• 4 ounces tortilla chips
• A few shavings of Parmesan cheese (optional) for garnish

Details

Adapted from redbookmag.com

Preparation

Step 1

Whisk flour and milk in a large saucepan until blended; stir in onion, bell pepper, and garlic. Turn on burner and bring mixture to a simmer over medium-high heat, stirring frequently, until it starts to bubble and thickens to the consistency of heavy cream, about 5 or 6 minutes.

Reduce heat to medium-low, whisk in Romano cheese and cook, stirring constantly, until melted.

Stir in spinach, artichokes, salt and pepper, then simmer uncovered on low heat, 5 minutes. Spoon into a serving dish. Scatter top with diced tomato and shaved Parmesan cheese, if desired. Serve with chips.

Yields 4 servings.