| POINTS® Value: 2 Servings: 18
Preparation Time: 12 min |
| Topped with gooey melted cheese, this creamy appetizer will be a hit at your next party. |
| 1 tbsp light butter | |
| 1 cup(s) onion(s), finely chopped | |
| 2 medium garlic clove(s), minced | |
| 10 oz chopped frozen spinach, thawed, drained and squeezed dry | |
| 8 oz canned water chestnuts, sliced, drained and coarsely chopped | |
| 14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped | |
| 8 oz 1/3 less-fat cream cheese, softened | |
| 8 oz reduced-fat sour cream | |
| 1 cup(s) low-fat shredded cheddar cheese, divided | |
| 1 tsp hot pepper sauce | |
| 1/2 tsp table salt | |
| 1/4 tsp black pepper | |
| 1 spray(s) cooking spray |
- Preheat oven to 350°F.
- Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1⁄2 cup of Cheddar cheese, hot sauce, salt and pepper.
- Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1⁄2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips (need to count POINTS values for chips). Yields about 1/4 cup of dip per serving.
Melissa is the Co-Founder the Sisterhood of the Shrinking Jeans and the Shrinking Kitchen. She has been married to a wonderful man forever and is mother to six amazing children (17,14, 10, 10 and 2 and a foster baby!). Melissa has reached her goal weight, and is now trying to find ways to fit fitness into her crazy busy schedule. She loves kickboxing and hates running, even though she has completed 4 half-marathons. When Melissa isn’t helping her little girl battle her brain tumors (Love for Jazmine Joy), she loves to travel, laugh, tend to her chickens, and dream of sunshine and mountains.
[email protected]