Friday, April 2, 2010

Friday Foods


Easter snack? Sounds good to me!


Spinach Artichoke Dip


Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)


1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper


1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
High Altitude (3500-6500 ft): No change.


Nutritional Information


1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

3 comments:

Lil' Woman said...

Spinach dip makes me heart swoon, I love that stuff!

michelle said...

oooh this is one of my favorite dips these days. i'm glad it's simple to make :)

Tamela said...

mmmmmmmmmmmmmmmmmmmmmmm!

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