Artichoke Spinach Gratin

Braided Basket HoldersA light summer dip. Perfect for parties.

You Will Need:
1 medium red pepper, chopped
1 medium onion, chopped
1 tsp olive oil
3 cloves garlic, minced
2 10-oz boxes frozen chopped spinach – defrosted and drained
8 oz low fat cream cheese, softened
8 oz fat free sour cream
2 14 oz cans of artichoke hearts in water – drained, rinsed, sliced into quarters
1/3 Cup chopped sun dried tomatoes (dry, not packed in oil)
¼ Cup Parmesan cheese
¼ Cup bread crumbs
1 tsp paprika
Salt and pepper to taste

Instructions:
Preheat oven to 350°F
Sauté red pepper and onion in olive oil for 5 minutes; add garlic and continue cooking 2 – 3 minutes.
Add spinach, cream cheese, and sour cream. Combine and heat until blended.
Stir in artichoke hearts and sun-dried tomatoes.
Pour into lightly sprayed 9 x 9-inch pan or 1-quart gratin dish.
In a separate bowl, combine Parmesan cheese, bread crumbs, and paprika.
Sprinkle evenly over spinach.
Bake 30 – 40 minutes or until golden.

Nostalgic Silt and Pepper ShakersOlive Lady Apron

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tags: , , ,

Leave a Reply