Tangy and delicious, this dip is always a hit with our guests, and no one ever suspects that we saved them quite a few calories. Serve with tortilla chips, pita chips, crackers, or toasted french bread. Well complemented by red wine.
Ingredients
- jars marinated artichoke hearts: 2 piece (6.5 ounce, chopped)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- cream cheese: 1 pack (8 ounce pack, softened)
- fat-free sour cream: 1 cup
- Romano cheese: 1 cup (shredded)
- Parmesan cheese: 0.5 cup (shredded)
- roasted red peppers: 0.25 cup (chopped)
- garlic: 2 clove (minced)
- lemon juice: 0.5 tsp
- coarsely crushed garlic croutons: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
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Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.
