Less Guilt Spinach & Artichoke Dip
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 | |
| 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.
About the Blogger
0 comments