Photo by: Con Poulos | Recipe by Tracey Seaman
Spinach Dip-
Double up on veggies for added fiber, and slash fat by eliminating sour cream and reining in the mayo.
8 Servings | Prep 35 min | Cook 20 ... more
Spinach Dip-
Double up on veggies for added fiber, and slash fat by eliminating sour cream and reining in the mayo.
8 Servings | Prep 35 min | Cook 20 ... more
Photo by: Con Poulos | Recipe by Tracey Seaman
Spinach Dip-
Double up on veggies for added fiber, and slash fat by eliminating sour cream and reining in the mayo.
8 Servings | Prep 35 min | Cook 20 min
Ingredients:
Four 5-ounce bags baby spinach
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
Salt and pepper
3 ounces reduced-fat cream cheese
One 9-ounce box frozen artichoke hearts, thawed and chopped
1/4 cup reduced-fat mayonnaise
3 ounces gruyère cheese, shredded
3 whole wheat pitas, each cut into eighths and toasted
Directions:
1. In a large nonstick skillet, bring 1 cup water to a boil. Add the spinach, 1 bag at a time, and stir until wilted, about 3 minutes; drain. Rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. Rinse the skillet.
2. Preheat the oven to 400°. In the skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper; cook for 2 minutes.
3. Stir in the cream cheese, mashing until smooth. Stir in the spinach, artichokes, mayonnaise and two-thirds of the gruyère. Transfer to a shallow baking dish.
4. Finely chop 4 of the toasted pita triangles. In a small bowl, combine the chopped pita with the remaining gruyère and sprinkle over the spinach-artichoke mixture; bake until golden less
Spinach Dip-
Double up on veggies for added fiber, and slash fat by eliminating sour cream and reining in the mayo.
8 Servings | Prep 35 min | Cook 20 min
Ingredients:
Four 5-ounce bags baby spinach
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
Salt and pepper
3 ounces reduced-fat cream cheese
One 9-ounce box frozen artichoke hearts, thawed and chopped
1/4 cup reduced-fat mayonnaise
3 ounces gruyère cheese, shredded
3 whole wheat pitas, each cut into eighths and toasted
Directions:
1. In a large nonstick skillet, bring 1 cup water to a boil. Add the spinach, 1 bag at a time, and stir until wilted, about 3 minutes; drain. Rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. Rinse the skillet.
2. Preheat the oven to 400°. In the skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper; cook for 2 minutes.
3. Stir in the cream cheese, mashing until smooth. Stir in the spinach, artichokes, mayonnaise and two-thirds of the gruyère. Transfer to a shallow baking dish.
4. Finely chop 4 of the toasted pita triangles. In a small bowl, combine the chopped pita with the remaining gruyère and sprinkle over the spinach-artichoke mixture; bake until golden less
1 - 9 / 9
Cut down on all the bad-and keep all of the good!-in these 9 festive holiday appetizers, drinks and desserts.
