Mother Earth Living

Culinary Herbs and Medicinal Spices: Garlic Artichoke and Spinach Dip

<em>Makes about 3 cups</em>
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Editor in Chief K.C. Compton, a self-described “garlic maven,” says this recipe doesn’t taste low-fat–a quality we all admire in dips–even though it is. Serve this hot with fresh vegetables, baked chips or warm bread.</p>
<li>1 container (8 ounces) reduced-fat sour cream</li>
<li>1 cup fat-free mayonnaise</li>
<li>½ cup canned artichoke hearts, chopped</li>
<li>½ cup frozen, chopped spinach, thawed</li>
<li>3 scallions, diced</li>
<li>3 to 5 cloves garlic, minced</li>
<li>1 tablespoon sundried tomatoes, finely chopped</li>
<li>1 tablespoon shredded Parmesan cheese</li>
<li>Preheat oven to 350 degrees; roll thawed spinach in a paper towel and squeeze to release water.</li>
<li>Combine all but the cheese in a casserole dish. Sprinkle cheese on top; heat dip until cheese bubbles.</li>
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<em>Amy Mayfield is senior editor for</em> The Herb Companion.</p>
<p>Click here for the original article, <a href=””>
<strong>Culinary Herbs and Medicinal Spices</strong>

  • Published on Dec 15, 2009
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