Dips and Spreads Recipe – 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
• ½ cup shredded Parmesan cheese
• ¼ cup roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• ½ teaspoon lemon juice
• ½ cup coarsely crushed garlic croutons

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

Nutrition Facts

• calories133.8
• carbohydrateContent7 g
• cholesterolContent27.9 mg
• fatContent9.2 g
• fiberContent1.4 g
• proteinContent7 g
• saturatedFatContent4.9 g
• sodiumContent319.9 mg
• sugarContent1.9 g