Hg's Crazy-Creamy Spinach Artichoke Dip

Submitted by sarahr84

"Low fat version of the restaurant dip. Serve with baked veggie or tortilla chips or vegetables. From Hungry Girl."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 8 1/3 Cup Portions
• Serves: 8

ingredients

• 10 ounces package frozen chopped spinach, thawed and drained very well
• 14 ounces can artichoke hearts, drained very well and chopped (packed in water)
• 8 ounces container fat free cream cheese, room temperature
• 4 ounces can water chestnuts, drained and chopped
• 1⁄4 cup nonfat sour cream
• 1⁄4 cup fat-free mayonnaise
• 1⁄4 cup reduced-fat grated parmesan cheese, divided
• 3 tablespoons minced shallots
• 2 garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper

directions

1. If you want to serve this dish hot, preheat oven to 350 degrees.
2. In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
3. In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
4. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
5. If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).