September Recipe of the Month
Touchdown Spinach Dip
The spinach combines with artichokes and beans to give you a dip with more fiber, reduced fat, and still tastes great. Traditional spinach dip has twice the calories and six times more fat than this easy recipe. If you want a little more kick, just sprinkle in some red pepper. Serve with whole grain crackers or fresh veggies for dipping.
Serving Size: ¼ cup
¼ cup grated fresh Parmesan or Romano cheese
¼ cup light mayonnaise
1 tsp fresh lemon juice
⅛ tsp black pepper
2 garlic cloves, minced
One 15-ounce can cannellini beans, drained and rinsed
One 14-ounce can artichoke hearts in water, drained and coarsely chopped
One 10-ounce package frozen, chopped spinach, thawed and squeezed dry
½ cup shredded part-skim mozzarella cheese
Nonstick cooking spray
- Preheat oven to 350°F.
- Place Parmesan or Romano cheese, mayonnaise, lemon juice, pepper, garlic, and beans in a food processor. Process until smooth. Spoon into a medium bowl.
- Stir in artichoke hearts and spinach.
- Spray a 1-qt glass or ceramic baking dish with nonstick spray. Spoon the dip into the sprayed pan. Sprinkle the shredded mozzarella cheese on top.
- Bake for about 20 minutes or until bubbly and brown.
Per serving: 90 calories, 6g protein, 3g fat (1g saturated), 5mg cholesterol, 10g carbohydrate, 4g fiber, 1g sugar, 280 mg sodium
% Daily Value: Vitamin A 45%, Vitamin C 4%, Calcium 15%, Iron 6%
Recipe adapted from Cooking Light
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