Dina W
12-20-2000, 03:01 PM
* Exported from MasterCook *
Hot Spinach-Artichoke Dip
Recipe By : More Healthy Homestyle Cooking
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers, Snacks, & Beverage
Amount Measure Ingredient -- Preparation Method
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1 small onion -- finely chopped
2 10-oz pkgs frozen chopped spinach -- thawed & squeezed
8 ounces fat-free cream cheese
1 cup reduced-fat sour cream -- (8 ounces)
3/4 cup freshly grated Parmesan cheese -- (3 ounces)
1 14-oz can water-packed artichoke hearts -- drained & chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red-pepper flakes
1 cup shredded reduced-fat Monterey Jack cheese -- (4 ounces)
Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat. Add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the spinach and cook for 5 minutes, or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Stir in the Parmesan and artichokes until blended. Remove from the heat and stir in the salt, black pepper, and red-pepper flakes. (Personal note: I add some
garlic salt, to taste.)
Transfer to a 1-1/2-quart microwaveable bowl and top with the Monterey Jack. Microwave on high power for 2 to 3 minutes, or just until the cheese is melted. Serve warm.
Makes 5 cups; twenty 1/4-cup servings
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NOTES : Per serving, per recipe:
75 calories; 3 g. fat; 2 g. fiber; 12 mg cholesterol
1 POINT
M.C. formatted by Dina (mdkbweiss@erols.com) on 12/7/00.
Hot Spinach-Artichoke Dip
Recipe By : More Healthy Homestyle Cooking
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers, Snacks, & Beverage
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- finely chopped
2 10-oz pkgs frozen chopped spinach -- thawed & squeezed
8 ounces fat-free cream cheese
1 cup reduced-fat sour cream -- (8 ounces)
3/4 cup freshly grated Parmesan cheese -- (3 ounces)
1 14-oz can water-packed artichoke hearts -- drained & chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red-pepper flakes
1 cup shredded reduced-fat Monterey Jack cheese -- (4 ounces)
Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat. Add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the spinach and cook for 5 minutes, or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Stir in the Parmesan and artichokes until blended. Remove from the heat and stir in the salt, black pepper, and red-pepper flakes. (Personal note: I add some
garlic salt, to taste.)
Transfer to a 1-1/2-quart microwaveable bowl and top with the Monterey Jack. Microwave on high power for 2 to 3 minutes, or just until the cheese is melted. Serve warm.
Makes 5 cups; twenty 1/4-cup servings
- - - - - - - - - - - - - - - - - -
NOTES : Per serving, per recipe:
75 calories; 3 g. fat; 2 g. fiber; 12 mg cholesterol
1 POINT
M.C. formatted by Dina (mdkbweiss@erols.com) on 12/7/00.