Spinach Artichoke Dip
The Washington Post, July 2, 2008
$30 Picnic for Two
- Course: Condiment
- Features: Gluten-Free
Summary:
Using frozen creamed spinach and prepped items from the salad bar makes this an economical version of the classic dip. It can be made 1 day in advance. Serve with pita chips or thin slices of baguette.
2 servings
Ingredients:
- 1/2 cup low-fat sour cream
- 1/4 cup low-fat mayonnaise
- 1 6-ounce jar artichoke hearts, drained and coarsely chopped
- 1 12-ounce package frozen creamed spinach, defrosted
- 1 scallion, white and light-green parts finely chopped
- 1 tablespoon finely chopped red bell pepper (cut from peppers on the salad bar)
- 1 tablespoon finely chopped green bell pepper (cut from peppers on the salad bar)
- 1/4 cup shredded Parmesan cheese (from the salad bar)
- Salt
- Freshly ground black pepper
Directions:
Combine the sour cream, mayonnaise, artichoke hearts, defrosted creamed spinach, scallion, bell peppers and Parmesan cheese in a medium bowl; mix thoroughly and season with salt and pepper to taste. Cover and refrigerate at least 1 hour before serving.
Recipe Source:
From Kevin Mesiah of Seafoodie in Reston.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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