This Recipe is part of the New Years Bites 5 Finger Foods Menu
If you don’t like your dip chunky, put everything in the food processor and pulse it until it’s as smooth as you like. If you want to prep it ahead for a party, you can keep it finished in the fridge until it’s time to pop in the oven.
Ingredients
One 14 oz can artichoke hearts, drained and finely chopped
1 pkg frozen chopped spinach, thawed
1/2 cup light sour cream or plain yogurt
Half an 8 oz pkg light cream cheese (not fat free)
1/4 cup light mayonnaise
1/4 cup grated Parmesan or Romano cheese
1 garlic clove, finely chopped
Salt and pepper to taste
1/2 cup grated part-skim mozzarella and/or an extra 2-4 tbsp grated Parmesan
Directions
1. Preheat oven to 375°F.
2. Finely chop or pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic, and salt and pepper until well blended. Stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with grated mozzarella or more Parmesan cheese.
3. Bake until heated through and bubbly, about 25 minutes. Serve warm with tortilla chips or sliced soft, crusty baguette.
Serves 8
Nutrients per serving: calories 165, Total fat 8.6 g, saturated fat 4.8 g, monounsaturated fat 2.5 g, polyunsaturated fat 0.5 g, protein 12.3 g, carbohydrates 10.2 g, cholesterol 41.4 mg, fiber 2.3 g, calories from fat 46%
Recipe and image excerpted from Grazing: A Healthier Approach to Appetizers and Finger Foods by Julie Rosendaal. Published by WhiteCap Books Ltd. Copyright 2009 by Julie Rosendaal. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!
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