Warm Artichoke-Spinach Dip
This classic artichoke and spinach dip will tantalize everyone’s palate. Serve warm artichoke-spinach dip in a bread bowl (pull pieces from the middle of a round loaf for dipping and fill the center of the loaf with the dip) or with tortilla chips, good crackers, or thin toasted slices of French bread.
Preparation time: About 15 minutes
Cooking time: About 20 minutes
Yield: 12 servings, or about 3 cups
2 boxes (10 ounces each) frozen spinach, thawed
1/4 medium yellow onion
2 cloves garlic
2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk or half-and-half
3 tablespoons canned chicken broth
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/2 cup grated Romano cheese
1/3 cup lowfat sour cream
2/3 cup shredded Monterey Jack cheese
1 large ripe plum tomato
1 can (12 ounces) artichoke hearts (not the marinated kind)
Preheat the oven to 350 degrees F.
Put the thawed spinach in a colander and cover with paper towels.
Squeeze to remove as much moisture as possible. Set aside.
Mince the onion quarter.
Peel and mince the garlic cloves.
In a medium saucepan, melt the butter over medium-high heat.
Sauté the onion and garlic until the onion is soft and translucent but not brown, about 5 minutes.
Add the flour and cook, stirring, for 2 minutes.
Slowly whisk in the milk or half-and-half and the chicken broth.
Bring to a boil and then remove from the heat.
Immediately add the lemon juice, Tabasco sauce, salt, and Romano cheese.
Stir to combine and then set aside.
Core, seed, and chop the tomato.
Drain and coarsely chop the artichoke hearts.
Combine the sour cream, Monterey Jack cheese, tomatoes, artichokes, and spinach.
Fold into the warm cream mixture.
Pour the dip into an ovenproof casserole dish.
Bake in the oven for 10 minutes, or until warmed through but not browned.
Per serving: Calories 96 (From fat 55); Fat 6g (Saturated 4g); Cholesterol 19mg; Sodium 231mg; Carbohydrate 6g (Dietary fiber 2g); Protein 5g.