Artichoke and Spinach Dip

Getting together with friends this weekend? Serve something healthy with the fabulous dip below--and no one will know!

Serves 10; serving size ¼ cup

Ingredients
2, 14.5 oz cans of artichokes, rinsed, drained and chopped into ¼ pieces
(this is NOT the kinda that are marinated in oil)
¾ cup frozen chopped spinach, thawed and drained thoroughly
¼ cup light mayonnaise
¼ cup light sour cream
½ cup grated Parmigiano Reggiano
1 tbsp garlic, minced
½ tsp black pepper
2 tsp Worcestershire sauce (to taste)
½ tsp tabasco sauce (to taste)

Directions
Preheat oven to 400◦ F.
In a food processor pulse to combine all ingredients.
You may also choose to mix by hand.
Spread into an 8-in. square baking dish that has been lightly sprayed with non-stick cooking spray.
Bake for 25-30 minutes, or until heated thoroughly.
Serve with whole wheat pita wedges or crudités.

Tips



Instead of fat free mayonnaise and light sour cream, you may substitute ½ cup of Fage 0% Greek Yogurt.

For additional nutrition value and color, top this dish with Red Bell Pepper strips.