Spinach Artichoke Dip
Holly Clegg
- Yield: 20 servings
Ingredients
- 1-- onion, chopped
- 1/3cup all-purpose flour
- 2cups skim milk
- 1teaspoon minced garlic
- 2-- (10-ounce) boxes frozen chopped spinach, thawed and drained
- 4ounces Brie cheese, rind removed and cubed
- 1/3cup grated Parmesan cheese
- 1-- (14-ounce) can artichoke hearts, drained and quartered
- dash cayenne
- -- Salt and pepper to taste
Instructions
- In nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.
- Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste. Makes 5 cups.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
Nutritional Info *per serving
- Calories 54
- Fat 2g
- Saturated Fat 1g
- Cholesterol 7mg
- Sodium 125mg
- Carbohydrate 5g
- Fiber 1g
- Sugars 2g
- Protein 4g