Less Guilt Spinach & Artichoke Dip

By 3/01/2010 , , , , ,

One of A's faves I wanted to find something a little lighter. I found this great recipe via my lovely Alpha Gamma Delta Big Sister Mrs.Smith, read her adorable blog here: http://the2Smiths.blogspot.com

 Andrew & I ate about half the 8x8 pan of this for a 'snack' at 4, it's now 9 and we still haven't made dinner, D- for self control, which negates the better for you-ness...




We followed this recipe pretty much completely apart from skipping the water chestnuts and putting some provolone on top.

WW Hot Spinach-Artichoke Dip

2 pts per 1/4 cup

Ingredients


1 Tbsp light butter   
1 cup(s) onion(s), finely chopped   
2 medium garlic clove(s), minced   
10 oz chopped frozen spinach, thawed, drained and squeezed dry   
8 oz canned water chestnuts, sliced, drained and coarsely chopped  (don't like these)
14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped   
8 oz 1/3 less-fat cream cheese, softened   
8 oz reduced-fat sour cream   
1 cup(s) low-fat shredded cheddar cheese, divided   
1 tsp hot pepper sauce   
1/2 tsp table salt   
1/4 tsp black pepper   
1 spray(s) cooking spray   

Instructions


Andrew laid the provolone "tile"
  • Preheat oven to 350°F.
  • Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1⁄2 cup of Cheddar cheese, hot sauce, salt and pepper.
  • Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1⁄2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips (need to count POINTS values for chips). Yields about 1/4 cup of dip per serving.

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