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| Skinny Spinach and Artichoke Dip |
"Tangy and delicious, this dip is always a hit with our guests, and no one ever suspects that we saved them quite a few calories. Serve with tortilla chips, pita chips, crackers, or toasted french bread. Well complemented by red wine."
Ingredients :
- 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (8 ounce) package cream cheese, softened
- 1 cup fat-free sour cream
- 1 cup shredded Romano cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup roasted red peppers, drained and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon lemon juice
- 1/2 cup coarsely crushed garlic croutons
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 45M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
- Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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