• 10 oz chopped frozen spinach, thawed, drained and squeezed dry
• 8 oz canned water chestnuts, sliced, drained and coarsely chopped
• 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 low-fat shredded cheddar cheese, divided
• 1 tsp hot pepper sauce
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 sprays cooking spray
Instructions
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.
**Modifications: PAM instead of butter, if you use the low-fat cream cheese instead of fat-free (for the better consistency)—definitely use the fat-free sour cream (you won’t even taste it), Cabot 75% light cheddar is awesome!
Originally Submitted
3/31/2008
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