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SPINACH-ARTICHOKE DIP

This month's featured recipe is a great low-carb snack that is great for parties or everyday use. Serve with sliced vegetables and Triscuit crackers, or spread on a tortilla, add tomato slices, and roll up. Printer-friendly version.

1 10-ounce package frozen chopped spinach, thawed
1 14-ounce can artichoke hearts, drained
8 ounces cream cheese (light is OK)
1/2 cup mayonnaise (light is OK)
1/2 cup grated fresh Parmesan cheese
1 tablespoon lemon juice
salt and pepper to taste

Drain the spinach by squeezing it against a metal mesh colander or between layers of paper towels. Get as much water out as possible. Chop the artichoke hearts into small pieces.

Mix the cream cheese with a wooden spoon in a medium bowl until softened. Add spinach and artichoke hearts and mix until combined. Add mayonnaise, Parmesan cheese, lemon juice, and salt and pepper to taste. Mix until smooth.

Spoon dip into a serving bowl. Serve with Triscuit crackers and sliced vegetables.

Tip: You can also serve the dip hot by spooning it into an oven-proof serving bowl, and baking at 350 degrees F for 20-30 minutes, or until hot.

Equipment Needed:
Metal mesh colander or paper towels
Cutting board
Knife
Medium bowl
Wooden spoon

Active Preparation Time: 10 minutes
Start-To-Finish Time: 10 minutes