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Favorite Hot Artichoke Spinach Dip

No one will ever suspect that this creamy party classic is lower in fat than the much loved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor. —Michelle Wentz of Fort Polk, Louisiana

18 ServingsPrep/Total Time: 15 min.

Ingredients

1 small onion, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup shredded reduced-fat cheddar cheese
Assorted reduced-fat melba toast or pita chips

Directions

In a large nonstick skillet coated with cooking spray, cook and stir
onion until tender. Add spinach; cook and stir over medium heat
until heated through. Reduce heat to low; stir in cream cheese and
sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and
red pepper flakes; cook for 1-2 minutes or until heated through.
Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with
cheddar cheese. Cover and microwave on high for 2-3 minutes or until
cheese is melted. Serve warm with melba toast or pita chips. Yield:

2 of 2

Favorite Hot Artichoke Spinach Dip (continued)

Directions (continued)

18 servings.

Nutrition Facts: One serving (1/4 cup) equals 71 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 342 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.