Healthy, Fast, and Easy Recipe For Hot Spinach Dip

by Susannah Chen 0

This year, several friends and I started an informal dinner party club. Each month, we take turns hosting; the hostess makes the entrée, and everyone else is assigned a supplementary dish like a salad, appetizer, or dessert. Most recently, I was assigned the appetizer to go with a baked cheese and sausage ziti.

What to serve, I pondered, with a hearty pasta and a rich frozen dessert? The answer turned out to be a hot, creamy spinach dip, made healthier with the addition of reduced-fat sour cream and a greater proportion of spinach. Light yet indulgent, it was a nice, green start to what would be a filling meal. I can't wait to serve it again during March Madness playoffs. Want a killer app that's at once both sinful and guiltless? Just keep reading.

From Skinny Taste

Hot Spinach Dip

Ingredients

10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
1 clove garlic, crushed
1 cup (4 oz) shredded part-skim mozzarella cheese
Fresh pepper, to taste
Pita chips, for dipping

Directions

This mixture can be made one day in advance and stored in the refrigerator before baking.

1. Preheat oven to 375°.
2. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve immediately with pita chips. Makes about 2 1/2 cups.

Serves 10.

Nutritional information per 1/4 cup serving: Calories 92, Fat 6.8 g, Carbohydrates 3.0 g, Fiber 0.7 g, Protein 5.3 g.

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