HOT STUFF SPINACH ARTICHOKE DIP GUILT FREE

HOT STUFF SPINACH ARTICHOKE DIP GUILT FREE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T OLIVE OIL

  • 1

    YELLOW ONION FINELY CHOPPED

  • 4

    CLOVES GARLIC

  • 2

    CANS 14OZ EACH WATER PACKED ATRICHOKE HEARTS, DRAINED AND RINSED AND THINLEY SLICED

  • 1

    BUNCH FRESH SPINACH COARSELY CHOPPED

  • 8

    OZ ⅓ LESS FAT NEUFCHATEL CREAM CHEESE ROOM TEMP

  • 1

    CUP LIGHT MAYO

  • CUP GRATED PARMESAN CHEESE

  • 1

    LARGE BAGUETTE CUT IN ½ INCH THICK AND TOASTED

Directions

HEAT 1 T OF OLIVE OIL IN MED PAN OVER MED-LOW HEAT. ADD THE ONION, GARLIC, AND COOK UNTIL THE ONION IS STICKY AND GOLDEN BROWN, ABOUT 3 MIN. STIRRING OFTEN. ADD THE ARTICHOKE HEARTS AND A FEW CUPS OF THE SPINACH, TURNING THE MIXTURE OVER UNTIL THE SPINACH LEAVES WILT. ADD THE REMAINING SPINACH AND CONTINUE TO COOK UNTIL ALL THE LEAVES ARE WILTED ABOUT 5 MIN. SET ASIDE TO COOL. STIR THE CREAM CHEESE, MAYO, AND 1.4 CUP PARMESAN TOGETHER IN A LARGE BOWL UNTIL CREAMY. ADD THE COOLED SPINACH MIXTURE AND STIR TO COMBINE. SCRAPE THE MIXTURE INTO A BAKING DISH AND SPRINKLE WITH THE REMAINING PARMESAN. BAKE UNTIL THE PARMESAN IS GOLDEN BROWN. ABOUT 30 MIN. SERVE WITH TOASTED BAGNUETTE.


Nutrition

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