VegetarianLight.com

Spinach and Artichoke Dip

This dip recipe came from a friend who is a good cook. It is the best spinach artichoke dip I have tasted!

Preheat oven to 375 degrees.

1 6 oz. bag of baby spinach
1 10-12 oz. can of non-marinated artichoke hearts (very important to use artichoke hearts in water, not the marinated kind)
1 large pinch of grated reduced fat Monteray Jack cheese
¼ cup grated parmesan cheese
1 splash of milk
1 tsp. of Vegenaise or low-fat mayo
2 cloves minced garlic
1 tbsp. minced onion
2 tbsp. Olive oil
Salt and pepper

1) Finely chop spinach. Cut artichoke hearts into quarters.

2) Stir together all of the ingredients, except spinach and artichoke hearts, in a large bowl.

3) Add the spinach and artichoke hearts and mix. Use a wooden spoon and stir carefully so you don’t mush up the artichoke hearts.

4) Firmly pack dip mixture into small-to-medium size casserole dish.

5) Cook for 35-45 minutes or until top is bubbly brown.

6) Serve hot with crackers. Dip should stay warm for about an hour.

VegetarianLight.com

Print