Recipe Re-do: Spinach Artichoke Dip
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| Look Familiar? I last posted about this recipe in March 2010. |
This Spinach Artichoke Dip recipe from Juan Carlos Cruz has served me well over the past few years, so it is too bad that they took down the recipe from the Food Network website. Luckily, one of my fellow bloggers shared her version of the recipe, and I tend to agree with most of her revisions. Thanks, "Tiny Kitchen Cooking".
Recipe courtesy Juan-Carlos Cruz & the Food Network
Ingredients:
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving
Directions:
Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce. (I just mixed them together in a bowl, and crushed the garlic in a garlic press).
Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture (I just made sure the artichokes were chopped small and mixed them in. Pour into an 8"x 8" dish). Top with remaining mozzarella. Bake until bubbly, about 30 minutes (~45 minutes to achieve a nicely browned top). Serve with carrot sticks, celery sticks or baked tortilla strips.
Allergens: milk
Nutrition (1/8 recipe): 189 calories, 12 g fat, 39 mg cholesterol, 415 mg sodium, 178 mg potassium, 9 g carbohydrates, 2 g fiber, 11 g protein, 52% vitamin A, 8% vitamin C, 24% calcium, 5% iron, 11% phosphorus, 11% riboflavin
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce. (I just mixed them together in a bowl, and crushed the garlic in a garlic press).
Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture (I just made sure the artichokes were chopped small and mixed them in. Pour into an 8"x 8" dish). Top with remaining mozzarella. Bake until bubbly, about 30 minutes (~45 minutes to achieve a nicely browned top). Serve with carrot sticks, celery sticks or baked tortilla strips.
Allergens: milk
Nutrition (1/8 recipe): 189 calories, 12 g fat, 39 mg cholesterol, 415 mg sodium, 178 mg potassium, 9 g carbohydrates, 2 g fiber, 11 g protein, 52% vitamin A, 8% vitamin C, 24% calcium, 5% iron, 11% phosphorus, 11% riboflavin
Isn't he the chef you got arrest for doing something terrible. I use to love to watch his low fat cooking show and really enjoyed it. This recipe is great to keep on hand. Low calorie as well as low fat.
ReplyDeleteI don't know but maybe that is why the original recipe has disappeared off the internet!!
ReplyDelete