Ingredients
-
300
-
2
-
250
-
1
-
1/2
-
398
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Hot Spinach and Artichoke Dip Lower-Than-Normal-Fat, Made with lower fat ingredients. Thicker texture not runny. Dip freezes well. If you haven’t tried this type of dip yet, you don’t know what you’re missing! Cook time is for microwave., so good, used fat free cream cheese, mozzerella cheese and sour cream. I also mixed everything together and then put it in a 2-quart crock pot. I took the crock pot to work, turned it on to high for 2 hours and then turned it down to warm. I served with tortilla chips, Parmesan Garlic Triscuit Thin Crisps and Garlic Herb FlipSides pretzel crackers. Everyone loved this dip and there wasn’t any left to take home. At least 6 people asked me for the recipe, and everyone was thrilled that is was such a healthy snack.
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Steps
|
1
Done
|
Drain Any Liquid That May Be Sitting on Top of the Sour Cream. |
|
2
Done
|
Mix Everything Together Well. |
|
3
Done
|
Bake It at 350 Degrees, Stirring Once or Twice, Until Heated Through Probably 40 Minutes. |
|
4
Done
|
If Lazy, Hungry, or Just Plain Impatient, Use the Microwave Takes Only a Few Minutes. This Mix Freezes Well. There Is No Need to Bake Before Freezing. You May Want to Freeze This Recipe in Four 2-Cup Containers I. E. Large Plastic Sour Cream Tubs |
|
5
Done
|
Serve With Tortilla Chips or Pita. |
