jmjgtodd
08-23-2000, 08:24 AM
Spinach & Artichoke Dip - 1 point
Source: adapted from L.A. Times recipe section
1 1/2 Tbl Minced Shallots
1/2 c fat free cream cheese
1/2 c fat free mayonaise
1 tsp worcestshire sauce
1 (10 oz) package frozen, chopped spinach, thawed, drained and squeezed dry.
1 (6 1/2 oz) canned artichokes drained
2 Tbl skim milk
Red Pepper flakes
Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate for several days or overnight.
To serve: stir, adjust seasonings and or constistency with a few drops of milk if needed. Serve chilled.
Makes 2 cups
serving size 1/4 cup for 1 point
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Joni :)
162/Lost 6 lbs pre-WW
OP since 6/21/00
156/148.5/141(WW)/130
Source: adapted from L.A. Times recipe section
1 1/2 Tbl Minced Shallots
1/2 c fat free cream cheese
1/2 c fat free mayonaise
1 tsp worcestshire sauce
1 (10 oz) package frozen, chopped spinach, thawed, drained and squeezed dry.
1 (6 1/2 oz) canned artichokes drained
2 Tbl skim milk
Red Pepper flakes
Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate for several days or overnight.
To serve: stir, adjust seasonings and or constistency with a few drops of milk if needed. Serve chilled.
Makes 2 cups
serving size 1/4 cup for 1 point
------------------
Joni :)
162/Lost 6 lbs pre-WW
OP since 6/21/00
156/148.5/141(WW)/130