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A R T I C H O K E  -  S P I N A C H   D I P
FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

1 SMALL ONION, FINELY CHOPPED

2 PACKAGES OF FROZEN CHOPPED SPINACH

(THAWED AND SQUEEZED DRY)

8 OUNCES OF FAT FREE CREAM CHEESE

1 CUP REDUCED FAT SOUR CREAM

¾ CUP OF FRESHLY GRATED PARMESAN CHEESE

1 CAN WATER PACKED ARTICHOKE HEARTS, DRAINED AND

CHOPPED

¼ TEASPOON OF SALT

¼ TEASPOON OF BLACK PEPPER

¼ TEASPOON OF CRUSHED RED PEPPER FLAKES

1 CUP OF SHREDDED REDUCED FAT MONTEREY JACK

CHEESE

¼ ENVELOPE OF DRY RANCH DRESSING POWDER

LIGHTLY COAT A NONSTICK SKILLET WITH NONSTICK SPRAY AND WARM OVER MEDIUM HEAT. ADD THE ONION AND COOK UNTIL SOFT. STIR IN THE SPINACH AND COOK FOR 5 MINUTES OR UNTIL IT IS COOKED THOROUGHLY. REDUCE THE HEAT TO LOW AND STIR IN CREAM CHEESE AND SOUR CREAM UNTIL BLENDED AND SMOOTH. STIR IN THE PARMESAN AND THE ARTICHOKES UNTIL BLENDED. REMOVE FROM THE HEAT AND STIR IN THE SALT, BLACK PEPPER, RED PEPPER FLAKES AND THE RANCH DRESSING POWDER. PLACE IN MICROWAVEABLE BOWL AND TOP WITH THE MONTEREY JACK CHEESE. MICROWAVE ON HIGH FOR 2 MINUTES OR JUST UNTIL THE CHEESE IS MELTED. SERVE WARM. ENJOY!!!

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