Esta es una exhibición prevé de cómo se va ver la receta de 'Roast Tomato Spinach Artichoke Dip' imprimido.

Receta Roast Tomato Spinach Artichoke Dip
by misty

Roast Tomato Spinach Artichoke Dip

I've experimented with variations of some delicious dips and finally came up with one of my own. I took inspiration from a spinach artichoke dip I tried earlier this year. Also, as naughty as it tastes, it's pretty low fat for the cheesy gooey goodness that it is.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 10 servings

Va Bien Con: Crusty bread, Crackers, Chips

Ingredientes

  • 1 Cup marinated artichoke hearts, chopped
  • 1/4 Cup marinated roasted tomatoes, chopped
  • 1 1/2 Cups raw baby spinach, chopped
  • 1 heaping Tablespoon minced garlic (I love garlic)
  • 1 Cup lite sour cream (fat free works, too)
  • 8 oz package lite cream cheese
  • 2 Tablespoons Olive oil Mayo
  • 2 Cups Shredded Parmesan, Romano, Asiago blend cheeses
  • 1 or 2 dashes of your favorite garlic red pepper sauce (optional)

Direcciones

  1. Mix all ingredients
  2. Spread in a small casserole dish
  3. Heat for 20- 30 minutes, or until top is bubbling and golden brown
  4. Serve hot with chips, crackers or bread chunks
  5. Sharing optional ;)