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
1. 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).
2. 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.