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Baked Spinach and Artichoke Dip

getactivelacrosse.org Posted on by
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 Baked Spinach and Artichoke Dip
Per 2-Tablespoons: 70 calories, 3 g fat, 4 g protein, 6 g carbohydrates, 1 g fiber, 260 g sodium
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Course Appetizer
Servings
people
Ingredients
  • 1 (3 oz.) package low-fat cream cheese
  • 1/2 cup light sour cream
  • 1 (12 oz.) jar artichoke hearts
  • 1 (7.25 oz.) jar roasted red peppers
  • 1/3 cup finely grated Parmesan cheese
  • 2 tsp. minced garlic
  • 1 (10 oz.) package frozen chopped spinach
  • ground black pepper, to taste
  • vegetables for dipping
Course Appetizer
Servings
people
Ingredients
  • 1 (3 oz.) package low-fat cream cheese
  • 1/2 cup light sour cream
  • 1 (12 oz.) jar artichoke hearts
  • 1 (7.25 oz.) jar roasted red peppers
  • 1/3 cup finely grated Parmesan cheese
  • 2 tsp. minced garlic
  • 1 (10 oz.) package frozen chopped spinach
  • ground black pepper, to taste
  • vegetables for dipping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. Using a food processor or blender, puree cream cheese, sour cream and artichoke hearts by pulsing until creamy. Add red peppers, Parmesan cheese and garlic; pulse until desired consistency.
  3. Pour mixture into a 2-quart baking dish; add spinach and stir to combine.
  4. Bake about 25 minutes, stirring halfway through, until browned and bubbly on the edges. Serve hot with vegetables for dipping.
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