~Hot Spinach and Artichoke Dip~
1 TBL light butter
1 cup diced onion
2 minced garlic cloves
Saute onion and garlic in butter until softened. Add:
1- 10 oz. pkg frozen spinach (thawed and squeezed dry)
1- 14 oz. can artichokes; drained and chopped
1- 8 oz. can water chestnuts, chopped
Saute 2 minutes over medium heat. Stir in and blend until melted:
8 oz. reduced fat cream cheese
8 oz. reduced fat sour cream
1/2 c. low-fat shredded sharp cheddar
1/2 tsp. salt + 1/4 tsp. pepper
Spoon into an 11" x 7" baking dish and top with an additional 1/2 c. of low-fat sharp cheddar. Bake at 350 for 18-20 minutes or until bubbly.
I served it with fat-free RyKrisp crackers. 2 crackers = ZERO points and 4 crackers = just ONE point.
Recipe serves 18.
Serving size: a full 1/4 cup!