Spinach and artichoke dip
½ pound(s), baby leaves, washed and dried*
Canned artichoke hearts without oil
1½ cup(s), drained
1 medium clove(s), minced (or more to taste)
Crushed red pepper flakes
½ tsp, or to taste
Grated Parmesan cheese
Reduced-fat sour cream
Low fat cream cheese
4 oz, at room temperature
- Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
- In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup per serving.