Artichoke Spinach Dip

Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 4.5 Stars

Serve with low fat crackers, celery, pita wedges, dipping bread, or carrots.

 

16 oz fat free sour cream

6 Tbsp grated Parmesan cheese, divided

1 Tbsp Dijon mustard

1 tsp dried oregano

¼ tsp pepper

2 (12-14 oz each) containers water packed artichoke hearts, drained & cut into ½ inch pieces

1 (10 oz) package frozen chopped spinach, thawed & well drained

½ cup chopped fresh basil

2 Tbsp Italian style dry bread crumbs

garlic salt, to taste

 

Preheat oven to 350°. In large bowl combine sour cream, 4 tablespoons Parmesan cheese, mustard, oregano, and pepper. Fold in artichokes, spinach, and basil. Season with garlic salt, to taste. Transfer mixture to a shallow baking dish that has been sprayed with cooking spray. Sprinkle with bread crumbs & remaining Parmesan cheese.  Bake 20 minutes or until top is lightly browned. Serve warm or cold.

 

8 servings, each serving has 88 calories, 1g fat, 14g carbohydrate, 6g protein, 2g fiber

 

 

 

 

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