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  • Two in One

    1 vote
    Two in One
    Publisher of
    by Amber Massey
    28 recipes
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    Ingredients

    • one medium onion, chopped
    • 1 (8oz) container mushrooms
    • 2 tablespoons Canola oil
    • 1/2 cup low fat or fat-free sour cream
    • 1/3 cup low fat or fat-free mayo
    • 1/2 cup (1%) low fat milk
    • 1/3 grated parmesan cheese
    • 1 tablespoon oregano
    • 1/2 teaspoon red pepper (optional)
    • 1/4 teaspoon salt
    • 2 (10oz) packages frozen spinach, thawed and squeezed dry
    • 1 (15oz) can small artichoke hearts (canned in water), rough chopped
    • Fat: 4 g

    Directions

    This recipe can be served as a hearty appetizer, or a creamy side dish. If you choose to present this spinach ‘dip’ as a premeal snack, serve with baked torilla chips or vegetable crudite. Either would be perfect with this yummy (and healthified!) casserole.

    Spinach & Artichoke Casserole

    INGREDIENTS:

    DIRECTIONS:

    Preheat oven to 350 degrees. In a medium size pan, heat Canola oil, add onion. Saute mushrooms and onion until onion is golden and transleucent, about 6 minutes. In a large mixing bowl, combine sour cream, mayo, milk, cheese, and seasonings. Fold in spinach, mushrooms, and artichoke hearts until combined. Coat an 11 X 7 baking dish with cooking spray, pour spinach mixture into dish and place in preheated oven. Bake for 30 minutes, or until casserole is bubbley and hot.

    Nutrition Information:

    Makes 8 Servings

    Per Serving:

    Caloried: 115kcal

    Fat: 4 g

    Carbohydrates: 12 g

    Fiber: 2 g

    Protein: 5 g

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