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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

OLIVE GARDEN HOT ARTICHOKE-SPINACH DIP REDUCED FAT/CALORIE Recipe

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This recipe for OLIVE GARDEN HOT ARTICHOKE-SPINACH DIP REDUCED FAT/CALORIE is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped frozen artichoke hearts, thawed and diced
1/2 cup frozen chopped spinach, thawed
2 tablespoons water
4 ounces reduced-fat cream cheese
4 ounces 2% Greek yogurt
1/2 cup grated Parmesan cheese
2 tablespoons low-fat milk
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
Pinch ground black pepper
1/2 tomato, diced

Directions:
Directions:
1. Combine the diced artichoke hearts and chopped spinach in a microwave-safe bowl with 2 tablespoons of water, cover the bowl with plastic and poke a few holes in it to vent.

2. Microwave the vegetables on high for 6 minutes.

3. Combine the remaining ingredients (except diced tomato) in a small saucepan. Add the steamed artichokes and spinach and place the pan over medium/low heat, stirring often for 10 minutes or until simmering.

4. Just before serving, you may wish to broil the dip in an oven-safe dish for 1 to 2 minutes (under high broil) or just until slightly brown on top.

5. Arrange the diced tomato in a pile in the center of the dip and serve with crackers, toasted bread, pita chips or raw vegetables for dipping

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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