Spinach Artichoke Dip

The Washington Post, July 2, 2008

• • Course: Condiment

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.

280 calories, 18g fat, 6g saturated fat, 36mg cholesterol, 994mg sodium, 17g carbohydrates, 5g dietary fiber, n/a sugar, 12g protein.