Jul 14, 2010

Artichoke Spinach Dip

10 oz spinach
1 can artichoke hearts
1 bunch green onions
1 clove garlic
1 cup fat-free sour cream
1 cup grated Parmesan cheese
1 dash Tabasco
1 pinch salt
1 pinch pepper
1 tomato
1 bag whole wheat pita chips


1. Preheat oven to 350 degrees.

2. Drain 1 can of artichoke hearts, and chop them into small pieces. Place in a bowl.

3. Chop 1 bunch of green onions, and mince 1 clove of garlic. Add to bowl.

4. Chop 10 ounces of spinach, add to bowl, and mix.

5. Blend in 1 cup of fat-free sour cream, 1 cup of grated Parmesan cheese, 1 dash of Tabasco, and salt and pepper (to taste).

6. Mix all of the ingredients in a bowl, then transfer them to a food processor, and pulse until blended.

7. Put mixture in an oven-proof dish, and bake for 30 to 45 minutes (or until bubbling around the edges and browning on top).

8. While dip is baking, chop 1 tomato.

9. Take dip out of the oven, and garnish with tomato pieces.

10. Serve with whole wheat pita chips (a single serving of dip with a chip is 3 ounces).

Cook Time: 45 minutes     Serves: 10     Calories: 87     Protein: 6g     Total Fat: 4g
Saturated Fat: 2g     Carbohydrates: 5g     Dietary Fiber:     1.28g

Find this and more recipes yummy recipes at www.coreperformance.com/knowledge/recipes

No comments: