Artichoke Spinach Dip Lightened Up

Circle B Kitchen

This is a light, delicious dip that goes well with crackers, chips, crostini or veggies. Do not use artichokes that have been marinated in oil, but stick with the ones in water in a can or frozen. I really like the bright flavor of lemon juice in this, but add as little or as much as you think you would like.

10 oz frozen chopped spinach

1 14-oz can artichoke hearts

½ cup low fat sour cream (or yogurt)

½ cup low fat mayonnaise

1/4 cup grated parmesan cheese

2 T thinly sliced scallions

1 T chopped fresh dill leaves

½ cup packed flat-leaf parsley leaves

1 small garlic clove, minced

1-2 tablespoons lemon juice (to taste)

2 tsp hot pepper sauce, such as Tabasco

1 tsp salt

1/2 tsp ground black pepper

Thaw spinach in microwave for 3 minutes at 50 percent power or until thawed. Squeeze spinach of excess water (I use a potato ricer for this).

In food processor, process all of the ingredients until smooth and creamy, about 30 seconds. Refrigerate for 30 minutes. Serve with chips, crostini, veggies or crackers.