SPINACH ARTICHOKE DIP
1/2 cup low-fat sour cream
1/4 cup low-fat mayonnaise
1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
1 (12 ounce) package frozen creamed spinach, defrosted
1 scallion, white and light-green parts, finely chopped
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green bell pepper
1/4 cup shredded Parmesan cheese
Salt and freshly ground black pepper (to taste)
Combine the sour cream, mayonnaise, artichoke hearts, defrosted creamed spinach, scallion, bell peppers and Parmesan cheese in a medium bowl; mix thoroughly and season with salt and pepper to taste. Cover and refrigerate at least 1 hour before serving.
Makes 2 servings
Source: Kevin Mesiah, Seafoodie, Reston, VA to The Washington Post, July 23, 2008 |