A 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
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.