1 (14 oz) can artichoke hearts packed in water, drained and chopped
1/4 cup reduced fat Parmesan cheese, divided
1/4 cup fat free mayo
1/4 cup fat free sour cream
1 (8oz) container fat free cream cheese
3 tbs minced shallots
2 minced garlic cloves
1/4 tsp salt
1/8 tsp cayenne pepper
Instructions
If serving dish hot, preheat oven to 350.
In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbs parmesan cheese until
mixed well. Add salt and cayenne pepper and stir until smooth. In a pan, sprayed with
nonstick spray, cook shallots and garlic over medium heat on the stove until soft, 1 to 2 min.
Set aside. Add spinach, artichoke hearts, water chestnuts, and garlic-shallot mixture and stir
well.
If serving dip cold, top with reamining parmesan cheese and you're done.
If serving dip hot, transfer to a medium casserole dish, top with remaining parmesan cheese,
and then bake in oven for 30 min, or until bubbly. Let cool slightly before serving.
Originally Submitted
2/15/2010
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You can add this Crazy Creamy Spinach Artichoke Dip recipe to your own private DesktopCookbook.