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Spinach and Artichoke Dip 1WW
Ingredients
- Fresh spinach ½ pound(s), baby leaves, washed and dried*
- Canned artichoke hearts without oil 1½ cup(s), drained
- Garlic clove(s) 1 clove(s), medium, minced (or more to taste)
- Crushed red pepper flakes ½ tsp, or to taste
- Table salt ½ tsp
- Grated Parmesan cheese ½ oz
- Reduced-fat sour cream ½ Tbsp
- Low fat cream cheese 4 oz, at room temperature
Directions
- 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.
- Notes
- If your food processor isn’t big enough to accommodate the spinach, either chop the spinach roughly or work in batches.*If you don’t have fresh spinach on hand, try frozen.
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