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Artichoke and Spinach Dip

Cook Time
45 minutes
6 g
Total Fat
4 g
Saturated Fat
2 g
5 g
Dietary Fiber
1.28 g


  • 10 oz spinach
  • 1 can artichoke hearts
  • 1 bunch green onions
  • 1 clove garlic
  • 1 cup fat-free sour cream
  • 1 cup grated Parmesan cheese
  • 1 dash Tabasco
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tomato
  • 1 bag whole wheat pita chips


  1. Preheat oven to 350 degrees.
  2. Drain artichoke hearts, and chop them into small pieces. Place in a bowl.
  3. Chop green onions and mince garlic. Add to bowl.
  4. Chop spinach, add to bowl, and mix.
  5. Blend in fat-free sour cream, grated Parmesan cheese, Tabasco, and salt and pepper (to taste).
  6. Mix all of the ingredients in a bowl, then transfer them to a food processor, and pulse until blended.
  7. Put mixture in an oven-proof dish, and bake for 30 to 45 minutes (or until bubbling around the edges and browning on top).
  8. While dip is baking, chop tomato.
  9. Take dip out of the oven. Garnish with tomato pieces.
  10. Serve with whole wheat pita chips, (A single serving of dip with a chip is 3 ounces.)

Tags: Snacks, Cooking, Recipes, Appetizer, Food

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