This is one of those recipes that has thousands and thousands of ingredients. Ugh I know. Before you balk and click away, the payoff is that it isn't terrible for you and you don't feel like you want to die after eating it. A similar dish going by the same name at Applebees has almost 1600 calories....but I bet their recipe is much simpler. So when push comes to shove, I'll deal with a ton of ingredients if the payoff could lead to less inches around the waist.
I work in an office of fellow foodies, so potlucks occur on a monthly basis. Aside from being delicious, and relatively easy to make (yes, even with all the ingredients), it's also made in a crock-pot...which makes it a winning potluck dish. You can phone in the dipping hardware and buy some pita or tortilla chips, but I prefer crostini. Just slice your favorite type of bread, brush with olive oil and broil for a few minutes. While its still hot, rub with a little fresh garlic...delicious and more impressive than chips.
Spinach and Artichoke Dip
- One small yellow onion, quartered
- 3 garlic cloves
- 8 oz reduced fat sour cream
- 8 oz reduced fat cream cheese
- 1 cup fat free mayonnaise
- 4 oz reduced fat feta cheese
- 1 14 oz can quartered artichoke hearts
- 3/4 cup skim milk
- 1 box of frozen chopped spinach, cooked
(Make sure to squeeze out all the excess water) - 5 sun dried tomatoes in olive oil, drained and diced
- 3 tbs nutritional yeast
- 2 tbs salt
- 2 tbs pepper
- 1 tbs red wine vinegar
- Pulse together the onion and garlic in a food processor. Add remaining ingredients and pulse until the artichoke hearts are bite sized...by then everything else should be well mixed.
- Transfer to a crock pot and cook on low for at least an hour and a half, but you can leave it for as long as three. At that point the color can turn a bit funky, but it should still taste just fine!
- That was it, two steps. See, easy!
This recipe was adapted from Cooking Light
No comments:
Post a Comment