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Misty...this dip sounds heavenly...it's bookmarked!
Ciao for now and flavourful wishes,
Claudia
I've experimented with variations of some delicious dips and finally came up with one of my own. I took inspiration from a spinach artichoke dip I tried earlier this year. Also, as naughty as it tastes, it's pretty low fat for the cheesy gooey goodness that it is.
Prep time: 10 minutes
Cook time: 20-30 minutes
Servings: 10 servings
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Ingredients
- 1 Cup marinated artichoke hearts, chopped
- 1/4 Cup marinated roasted tomatoes, chopped
- 1 1/2 Cups raw baby spinach, chopped
- 1 heaping Tablespoon minced garlic (I love garlic)
- 1 Cup lite sour cream (fat free works, too)
- 8 oz package lite cream cheese
- 2 Tablespoons Olive oil Mayo
- 2 Cups Shredded Parmesan, Romano, Asiago blend cheeses
- 1 or 2 dashes of your favorite garlic red pepper sauce (optional)
Directions
- Mix all ingredients
- Spread in a small casserole dish
- Heat for 20- 30 minutes, or until top is bubbling and golden brown
- Serve hot with chips, crackers or bread chunks
- Sharing optional ;)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 10 servings | |
| Calories 162 | |
| Calories from Fat 110 | 68% |
| Total Fat 12.42g | 16% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 403mg | 17% |
| Potassium 152mg | 4% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.3g | 2% |
| Protein 8.68g | 14% |
