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Roast Tomato Spinach Artichoke Dip
I've experimented with variations of some delicious dips and finally came up with one of my own. I took inspiration from a spinach artichoke dip I tried earlier this year. Also, as naughty as it tastes, it's pretty low fat for the cheesy gooey goodness that it is. Ingredients
- 1 Cup marinated artichoke hearts, chopped
- 1/4 Cup marinated roasted tomatoes, chopped
- 1 1/2 Cups raw baby spinach, chopped
- 1 heaping Tablespoon minced garlic (I love garlic)
- 1 Cup lite sour cream (fat free works, too)
- 8 oz package lite cream cheese
- 2 Tablespoons Olive oil Mayo
- 2 Cups Shredded Parmesan, Romano, Asiago blend cheeses
- 1 or 2 dashes of your favorite garlic red pepper sauce (optional)
Directions
- Mix all ingredients
- Spread in a small casserole dish
- Heat for 20- 30 minutes, or until top is bubbling and golden brown
- Serve hot with chips, crackers or bread chunks
- Sharing optional ;)
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