Sunday, March 27, 2011 | By: Amber

Spinach and Artichoke Dip (a healthier version!)

I grabbed the recipe from Gina's skinnytaste website - but I changed it up a bit to make a bigger batch.
  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1 1/2 cups light sour cream
  • 10 tbsp light mayonnaise
  • 3/4 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • fresh pepper to taste
Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 3 cups


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