Artichoke Spinach Dip Recipe

Posted by Grandma Jeanne on December 22, 2008

1 tablespoon olive oil
1/2 cup diced onions
4 garlic cloves, chopped
4 ounces cream cheese
8 ounces sour cream
20 ounces creamed spinach, thawed
1 can (14.65 ounces) quartered artichoke hearts, drained
1 cup shredded Parmesan cheese
8 ounces Monterey Jack cheese
Your favorite crackers

Heat the oven to 350 degrees F.

Spray a deep-dish pie or 13 x 9-inch baking dish with non-stick cooking spray and set aside.

Heat a large skillet over medium heat for 2 minutes.

Add the olive oil, diced onions, and garlic. Stir-fry for 2 minutes or until onion is transparent.

Place the cream cheese in a microwave-safe bowl and heat on high power for 1 minute or until soft and melted.

Add the melted cream cheese, sour cream, thawed creamed spinach, drained artichoke hearts, and shredded Parmesan cheese to the onion garlic mixture.

Stir to combine and pour into the prepared baking dish.

Top with the shredded Monterey Jack Cheese.

Bake on the center oven rack for 35 minutes or until the cheese is melted.

Creamy Feta-Spinach Dip Recipe

Posted by Grandma Jeanne on January 19, 2008

8 ounces fat-free plain yogurt
3/4 cup crumbled feta cheese
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
1 garlic clove, minced
1-1/2 cups finely chopped fresh spinach
1 teaspoon dill weed
1/8 teaspoon pepper
Fresh vegetables and/or bread

Line a strainer with four layers of cheese cloth or one coffee filter. Place over a bowl.

Place yogurt in prepared strainer. Cover yogurt with edges of cheesecloth.

Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream.

Transfer yogurt to a food processor or blender (discard liquid from bowl).

Add the feta cheese, cream cheese, sour cream, and garlic. Cover and process until smooth.

Transfer to a small bowl.

Stir in the spinach, dill, and pepper.

Cover and refrigerate until chilled.

Serve with vegetables and/or bread.

Yields 2 cups

1/4 cup has 68 calories