Roast Tomato Spinach Artichoke Dip Recipe
I've experimented with variations of some delicious dips and finally came up with one of my own. I took inspiration from a spinach artichoke dip I tried earlier this year. Also, as naughty as it tastes, it's pretty low fat for the cheesy gooey goodness that it is.
Ingredients
- 1 Cup marinated artichoke hearts, chopped
- 1/4 Cup marinated roasted tomatoes, chopped
- 1 1/2 Cups raw baby spinach, chopped
- 1 heaping Tablespoon minced garlic (I love garlic)
- 1 Cup lite sour cream (fat free works, too)
- 8 oz package lite cream cheese
- 2 Tablespoons Olive oil Mayo
- 2 Cups Shredded Parmesan, Romano, Asiago blend cheeses
- 1 or 2 dashes of your favorite garlic red pepper sauce (optional)
Directions
- Mix all ingredients
- Spread in a small casserole dish
- Heat for 20- 30 minutes, or until top is bubbling and golden brown
- Serve hot with chips, crackers or bread chunks
- Sharing optional ;)
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 75g | |
Recipe makes 10 servings | |
Calories 162 | |
Calories from Fat 110 | 68% |
Total Fat 12.42g | 16% |
Saturated Fat 7.5g | 30% |
Trans Fat 0.0g | |
Cholesterol 36mg | 12% |
Sodium 403mg | 17% |
Potassium 152mg | 4% |
Total Carbs 4.35g | 1% |
Dietary Fiber 0.7g | 2% |
Sugars 2.3g | 2% |
Protein 8.68g | 14% |