Prep 10 mins
Cook 15 mins
This lightened-up version of your favorite still tastes creamy and rich. The sun-dried tomatoes provide Vitamins A and C, fiber and lycopene. From Bridget Kelly.
- 1 (8 ounce) container reduced-fat sour cream
- 1 cup fat-free mayonnaise
- 1⁄2 cup chopped canned artichoke heart
- 1⁄2 cup frozen spinach, thawed, squeezed and dried
- 3 scallions, diced
- 1 teaspoon garlic powder
- 1 tablespoon sun-dried tomato, finely chopped
- 1 tablespoon asiago cheese, shredded
- Preheat oven to 350 degrees.
- Combine ingredients in an oven-safe casserole dish, sprinkling cheese on top.
- Bake until heated through and cheese is bubbling; serve with veggies and baked tortilla chips.
Yum! This was great! I couldn't find fat free mayo so I used reduced fat. I love the addition of the sun-dried tomatoes. Thanks for a keeper!
This is a really good low fat dip. I like how it jazzes up regular spinach dip by adding artichokes and sun dried tomatoes. I used nonfat sour cream and low fat mayo (I used only 1/4 cup of the mayo, since we wanted the sour cream flavor to be most prominent -- it also made it much more veggie dense, which is always good!). I accidentally mixed the cheese into the dip, so it didn't get brown on top. I tasted this before and after baking, and the hot version is the definite winner. A half batch was hot after 10 minutes in the oven. This went great with pita chips, savory thin crackers, and most of all celery!