This is a print preview of "Roast Tomato Spinach Artichoke Dip" recipe.

Roast Tomato Spinach Artichoke Dip Recipe
by misty

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 10 servings

Goes Well With: Crusty bread, Crackers, Chips

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

  1. Mix all ingredients
  2. Spread in a small casserole dish
  3. Heat for 20- 30 minutes, or until top is bubbling and golden brown
  4. Serve hot with chips, crackers or bread chunks
  5. Sharing optional ;)