Spinach And Artichoke Dip

Recipe Ingredients

1 1/2 tablespoons	22ml	Minced shallots
1/2 cup	118ml	Light cream cheese
1/2 cup	118ml	Light mayonnaise
1 teaspoon	5ml	Worcestershire sauce
10 oz	284g	Frozen chopped spinach - thawed, drained,
		And squeezed dry
1		Marinated artichokes - (6 1/2 oz) - drained
1 tablespoon	15ml	Milk - (to 4 tbspns)
		Salt - to taste
		Dried red pepper flakes - to taste

Recipe Instructions

Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate overnight or as long as 3 days.

To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.

This recipe yields 2 cups.

Each tablespoon: 29 calories; 37 mg sodium; 4 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 1 gram protein; 0.09 gram fiber.

Source:
The Los Angeles Times, 08-23-2000

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