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Roast Tomato Spinach Artichoke Dip Recipe

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1 vote | 2189 views

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.

Prep time:
Cook time:
Servings: 10 servings
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Ingredients

Cost per serving $0.65 view details
  • 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

  1. Mix all ingredients
  2. Spread in a small casserole dish
  3. Heat for 20- 30 minutes, or until top is bubbling and golden brown
  4. Serve hot with chips, crackers or bread chunks
  5. Sharing optional ;)
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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%

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Comments

  • Foodessa
    February 21, 2012
    Misty...this dip sounds heavenly...it's bookmarked!

    Ciao for now and flavourful wishes,
    Claudia

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