Thursday, September 08, 2005

Hot Artichoke Dip

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped (note: I found some frozen, non-marinated artichoke hearts in Trader Joes and these work just as well)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Directions:

1. Preheat oven to 375°F. Drain and coarsely chop artichoke hearts with Food Chopper. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese.
2. Spoon dip into casserole dish. Bake 20-25 minutes or until heated through.
Yield: 10-15 appetizer servings

More notes: I'm thinking this wouldn't be terrible for you if you used non-fat sour cream and low-fat mayo. And you really can't taste the mayo, I think it must help with the creaminess or something.

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