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Healthy Spinach and Artichoke Dip: A Lighter Version

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Ingredients

Adjust Servings:
1 (14 ounce) can artichoke hearts, finely chopped
10 ounces frozen chopped spinach, thawed and drained
3/4 cup low-fat mayonnaise
3/4 cup parmesan cheese, grated (canned stuff ok here)
1/2 cup reduced-fat mozzarella cheese, shredded
1/2 teaspoon garlic powder
salt and pepper
chopped fresh tomato, for topping (optional)

Nutritional information

225.9
Calories
80 g
Calories From Fat
8.9 g
Total Fat
4.9 g
Saturated Fat
24 mg
Cholesterol
580.4 mg
Sodium
23.1 g
Carbs
15.5 g
Dietary Fiber
2.4 g
Sugars
18.5 g
Protein
758g
Serving Size

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Healthy Spinach and Artichoke Dip: A Lighter Version

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    This was delicious, and easy to make. I was going to serve it as an appetizer, but it was so good, we ended up eating it as the main event and two of us finished the whole thing! The second time I made it, used half a cup of mayo thinned with a little milk and half cups of the cheeses to raise the veggie to cheese ratio a little. The dip was stiffer this way, but still delicious. I topped it with diced grape tomatoes, which was the perfect fresh/acidic foil for the richness of the dip. Served it with homemade pita chips and baby carrots. I don't usually care for restaurant-style spinach-artichoke dips because they are so oily and taste like mayonnaise. You can really taste the veggies in this one. Thanks, Kozmic Blues. This one is going in the go-to file! Made for Bargain Basement Tag Game.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Spinach & Artichoke Dip – Lower Fat, If you’re looking to save a little on the calories and fat, this dip is perfect I made this for me and my gal for our movie night Since this particular recipe didn’t have the full amounts of mayonnaise and cheese as most recipes, we didn’t feel so bad eating almost half of it , This was delicious, and easy to make I was going to serve it as an appetizer, but it was so good, we ended up eating it as the main event and two of us finished the whole thing! The second time I made it, used half a cup of mayo thinned with a little milk and half cups of the cheeses to raise the veggie to cheese ratio a little The dip was stiffer this way, but still delicious I topped it with diced grape tomatoes, which was the perfect fresh/acidic foil for the richness of the dip Served it with homemade pita chips and baby carrots I don’t usually care for restaurant-style spinach-artichoke dips because they are so oily and taste like mayonnaise You can really taste the veggies in this one Thanks, Kozmic Blues This one is going in the go-to file! Made for Bargain Basement Tag Game


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    Steps

    1
    Done

    Preheat Over to 350 Degrees.

    2
    Done

    Mix All Ingredients Until Well Blended.

    3
    Done

    Spoon Into a Small Shallow Baking Dish. (i Sprayed Mine With a Bit of Non Stick Spray).

    4
    Done

    Bake 20-25 Minutes or Until Heated Through.

    5
    Done

    Top With Chopped Fresh Tomatoes and Serve With Toasted French Bread Slices, Raw Veggies, or Your Favorite Crackers.

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    Hazel Baker

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