Spinach & Artichoke Dip
- 15 ounces, weight Frozen Spinach
- 7 ounces, weight Artichoke Hearts
- 2 cloves Garlic, Minced
- 1/2 cups Low-fat Mayonnaise
- 1/2 cups Low Fat Sour Cream
- 1/2 cups Low Fat Milk
- 1 Tablespoon Lemon Juice
- 1 cup Shredded Parmesan Cheese Plus Extra To Sprinkle Over Top
- Salt And Pepper, to taste
- Cook the frozen spinach in boiling water for 10 to 15 minutes until completely defrosted and heated through.
- Chop the artichoke hearts either by hand or in a food processor and add to the spinach pot.
- Drain into a colander and push down on the mixture with the back of a spoon until all the liquid has drained out.
- In a bowl, mix together the garlic, mayonnaise, sour cream, milk, lemon juice and Parmesan cheese.
- Add the spinach and artichoke mixture.
- Season to taste and place in an oven-proof dish.
- Bake in a 350 degrees F oven for about 30 minutes.
- Top with another handful of Parmesan cheese and serve warm with pita chips.
hearts, garlic, mayonnaise, low fat sour cream, low fat milk, lemon juice, parmesan cheese, salt
Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-artichoke-dip-10/ (may not work)