 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Warm Spinach and Artichoke Dip I love having people over for dinner on the weekend but am always at a loss for good hors díoeuvres. My colleague Stephan Hengst at Stonyfield Farm developed this nutritious recipe. It is easy and delicious. Sometimes I even serve it for lunch! Yields: approx. 3 cups (9 servings). 1 T olive oil 1 T butter 1 3/4 cups chopped onion 3 large garlic cloves, minced 2 T all purpose flour 1 cup low-salt vegetable broth 1 10-ounce package frozen chopped spinach leaves 1 jar marinated artichoke hearts, drained and chopped 1 cup grated Parmesan cheese 1 cup plain low-fat yogurt 1/4 t cayenne pepper 1 round loaf of pumpernickel bread Before preparing the dip, be sure to defrost the frozen spinach, straining excess water from the package. Heat olive oil and butter in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour. Stir 2 minutes. Gradually whisk in stock; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, artichoke hearts, cheese, yogurt and cayenne. Season with salt and pepper. Transfer dip to a hollowed loaf of pumpernickel bread for serving and accompany with pumpernickel bread chunks. Nutritional information (per serving) 262 calories |
|
||||||
