0 (0)

Category: Sauces and Condiments

Spinach and artichoke dip

Summertime: when the serving and the cooking should be easy. Dips and spreads fill the bill; all you need is a handsome serving bowl, a basket of chips and/or crudites and a pile of cocktail napkins. And dips and spreads ... Read more

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
  • Salt
  • 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.

Each tablespoon:
29 calories; 37 mg sodium; 4 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 1 gram protein; 0.09 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Heşandin dip
Druze secret sauce (roasted red pepper puree with onion shards)
Chicken liver filling
Almond tapenade