⅓ cup light-tub-style cream cheese
⅓ cup light mayonnaise
⅓ cup light sour cream
1 teaspoon minced garlic (1 clove)
¼ teaspoon black pepper
½ cup white onion, finely diced
½ cup plus 2 tablespoons freshly grated Parmesan cheese
1 (10-ounce) package frozen artichoke hearts, thawed and chopped or 1 (14-ounce) can water-packed artichoke hearts, drained and chopped
1 (10-ounce) package chopped frozen spinach, thawed and squeezed dry
Nutritional Info (per serving):
Carbohydrate 5g (Sugars 2g)
Total Fat 6g (Saturated Fat 2.5g)
Diabetic Exchanges: 1 Vegetable, 1 Lean Meat, 1 Fat
Carbohydrate Choices: ½
Weight Watcher Point Comparison: 2
When it comes to hot dip recipes, hot artichoke dip is king. A perennial favorite at both restaurants and holiday parties, there’s plenty to love about a dip that’s so rich and creamy. Unfortunately, hot artichoke dip also tops the lists of dips not to eat if you are concerned about your health. This recipe, creamy as ever and rich in taste only, solves the dilemma. Place it in the oven just before your guests arrive and serve warm.
Serving size is ¼ cup.
You can also try this: To make Hot Artichoke Crab Dip, substitute 1 cup lump crab meat for spinach (decreases carbohydrate content by 1.5 grams and increases protein content by 1.5 grams).