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Creamy Artichoke and Spinach Dip




Source of Recipe


Internet


List of Ingredients




1 box (9 oz.) frozen artichoke hearts
Half a 10-ounce package frozen chopped spinach (cut the frozen block in half--use only 5 ounces)
1/2 cup chopped onion
1/2 cup defatted chicken broth
1 tablespoon minced garlic
1/2 cup Low-Fat mayonnaise
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Recipe



1. In a medium-size heavy skillet, bring artichoke hearts, spinach, onion, broth and garlic to a boil over high heat. Reduce heat, cover and simmer 12 minutes, stirring several times, until artichokes are tender. Drain in a strainer.

2. Process in a food processor or blender until almost smooth. Scrape into a small bowl, partially cover and refrigerate at least 1 hour or until cold.

3. Stir in remaining ingredients; mix until well blended. Chill and keep refrigerated until use. Serve with low-fat crackers or crisp bread and vegetable sticks, if desired.

Yield: makes about 2 cups