Total time: 10 minutes plus 8 hours chilling | Makes 2 cups
Note: This also makes a great spread for toasted black bread.
- 1 1/2 tablespoons minced shallots
- 1/2 cup light cream cheese
- 1/2 cup light mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (6 1/2-ounce) jar marinated artichokes, drained
- 1 to 4 tablespoons milk
- Dried red pepper flakes
Step 1Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate overnight or as long as 3 days.
Step 2To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.
29 calories; 37 mg sodium; 4 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 1 gram protein; 0.09 gram fiber.
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