Hot spinach-artichoke dip
1 cup(s), finely chopped
2 medium clove(s), minced
chopped frozen spinach
10 oz, thawed, drained and squeezed dry
canned water chestnut(s)
8 oz, sliced, drained and coarsely chopped
canned artichoke hearts without oil
14 oz, quartered, drained and coarsely chopped
8 oz, (reduced-fat cream cheese)
reduced-fat sour cream
50% reduced fat sharp cheddar cheese
4 oz, shredded (1 cup)
hot pepper sauce
1 Tbsp, finely chopped
- Preheat oven to 350°F. Coat an 1 1/2-quart casserole or 11x7-inch baking dish with nonstick spray.
- Melt butter in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add spinach, water chestnuts, and artichoke hearts; cook 2 minutes. Stir in cream cheese, sour cream, 1/2 cup Cheddar, the pepper sauce, salt, and black pepper, stirring until cheese melts.
- Spoon dip mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, about 20 minutes. Sprinkle with parsley.
- Serving size: 1/4 cup