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Baked spinach and artichoke dip
Nb persons: 10
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| Serves 10. Hands on time: 35 minutes. Total time: 1hr 5 minutes Ingredients | |
| 1 1/2 cup | frozen cauliflower florets |
| 4 oz | 1/3 less fat cream cheese |
| 9-11 tbsp | low fat milk, divided |
| Cooking spray | |
| 1 med | onion, chopped |
| 3 cloves | garlic, minced |
| 1 10oz box | frozen chopped spinach, thawed and squeezed to remove excess water |
| 1 8oz box | frozen artichoke hearts, thawed and chopped |
| 1/4 packed cup fresh dill sprigs, thick stems removed | |
| 1/2 tsp | sea salt, plus additional to taste |
| 1/4 tsp | ground cayenne pepper, or to taste |
| 5 | scallions, chopped |
| 2 oz | reduced fat Monterey jack or mozzarella cheese, shredded (1/2 cup) |
| Instructions Preheat oven to 350. Cook cauliflower according to package directions, 1 cup cooked. Place cauliflower in the bowl of a food processor and add cream cheese and 3 tbsp milk. Puree until smooth; transfer mixture to a large bowl. Coat a nonstick skillet with cooking spray and heat on medium. Add onion and cook until lightly browned and soft, 8 to 10 minutes. Add garlic and cook for 1 minute more. Transfer mixture to food processor. Add spinach, artichokes, dill, 1/2 tsp salt and cayenne. Add 6 tbsp milk, turn processor on and puree until mixture is spreadable. If necessary add 2 tbsp milk to thin. Transfer to bowl with cauliflower mixture. Add scallions and stir until thoroughly combined. Check seasonings and add salt or cayenne as needed. Transfer mixture to an 8 or 9" square baking dish and cover with foil. Bake for 20 minutes. Discard foil and sprinkle with cheese. Bake for 10 minutes more, until cheese is melted and dip is heated through. Serve hot. | |
| 1/3 cup | serving. 86 calories, 5 g protein, 11mg cholesterol, 250 mg sodium |
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