Wednesday, November 30, 2011

Janice's Artichoke & Spinach Dip

I've made this a zillion times...ok, maybe not quite so many times, but I've made it a lot. Always get raves and never have left over. Cut pita chips into triangles and toast them in the oven. Serve them warm with the dip. Very versatile. Make it suit the way you eat!

The nutrition facts are at Calorie Count!

Artichoke & Spinach Dip

Step One Ingredients:

1 of those square boxes of frozen artichoke hearts (12 oz?), or One 15 oz can artichoke hearts, drained
1 box frozen spinach (12 oz?)
1/2 cup chopped onion
1/2 cup chicken stock
1 T minced garlic

Step Two Ingredients:

2 T low fat mayo
1 T lemon juice, fresh squeezed
1/4 cup Parmesan cheese
3-6 dashes Tabasco sauce
1/4 t pepper
salt optional

Step One Directions:

In a medium sauce pan, combine Step One Ingredients. Bring to a boil, reduce heat, cover and simmer about 12 minutes. Drain, process in your favorite way to smooth things out a bit, and return to the fridge to cool.

Step Two Directions:

Remove the chilled artichoke and spinach dip from the fridg, and stir in the Step Two Ingredients. Place in a pretty bowl and serve.

Alternative Ideas:

Use Monterrey Jack Cheese, omit mayo and serve hot. I've made it this way and nuked it right before serving. You can easily increase the spinach or any of the other ingredients. Yum!

No comments:

Post a Comment