Spinach and Artichoke Dip
1
Points®
Temps total: 40 min • Préparation: 10 min • Cuisson: 30 min • Portions: 12 • Difficulté: Facile
Spice up this easy-to-make dip with a little nutmeg or fresh herbs. Serve with fresh vegetables or baked chips. It's also a wonderful side dish to broiled salmon.
Ingrédients
Fresh spinach
½ pound(s), baby leaves, washed and dried*
Canned artichoke hearts without oil
1½ cup(s), drained
Garlic
1 clove(s), large, minced (or more to taste)
Crushed red pepper flakes
½ tsp(s), or to taste
Table salt
½ tsp(s)
Grated Parmesan cheese
½ oz
Reduced-fat sour cream
½ tbsp(s)
Light cream cheese
4 oz, at room temperature
Instructions
1
Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
2
In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup per serving.
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