Hot Spinach Artichoke Dip
Serving Size
1/4 cup
Servings
18
Prep Time
12 min
Cook Time
27 min
Ingredients
1 tablespoon
light butter
1 cup
onion, finely chopped
2
garlic cloves, minced
1 (10-ounce) package
frozen spinach, chopped, thawed, drained, and squeezed dry
1 (8-ounce) can
sliced water chestnuts, drained and coarsely chopped
1 (14-ounce) can
artichoke hearts, drained and coarsely chopped
1 (8-ounce) block
1/3-less-fat cream cheese, softened
1 (8-ounce) carton
reduced-fat sour cream
1 cup (4 ounces)
reduced-fat cheddar cheese, shredded
1 teaspoon
hot sauce
1/2 teaspoon
salt
1/4 teaspoon
black pepper
coat baking dish
cooking spray
Directions
- Preheat oven to 350°.
- 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 Cheddar cheese, and next 3 ingredients.
- Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup Cheddar cheese. Bake at 350° for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips.
Nutrition Information
Calories | 95 |
Fat | 6.6 g |
Saturated fat | 4.1 g |
Protein | 4.4 g |
Carbs | 4.5 g |
Cholesterol | 22 mg |
Sodium | 230 mg |
Fiber | 1.1 g |
Oxmoor House Healthy Eating Collection, Oxmoor House 2003