BAKED BABY SPINACH-ARTICHOKE DIP
1 pound fresh whole baby spinach
2 tablespoons unsalted butter
1/4 cup finely chopped Spanish onion
2 large cloves garlic, minced
1/4 cup whole-wheat flour
2/3 cup organic half-n-half
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire or hot pepper sauce
1/2 teaspoon sea salt
1/3 cup freshly-grated Parmigiana-Reggiano cheese
1/3 cup organic low-fat sour cream
1 (9-ounce) package frozen artichoke hearts, thawed, chopped
1/3 cup shredded Monterey Jack cheese
1 cup salsa
6 ounces organic blue corn tortilla chips
- Steam spinach. Strain and thoroughly squeeze spinach dry through cheesecloth or triple layer of plain paper towels; set aside. (NOTE: If desired, reserve the spinach liquid for pilaf, soup or other preparation.)
- In medium saucepan over medium heat, melt butter. Add onion and garlic. Sauté for 2 minutes. Add flour, stir briskly for 1 minute. Slowly pour in half-n-half, stir briskly to prevent lumping. Once mixture is smooth, stir in lemon juice, Worcestershire or hot pepper sauce and salt.
- Remove from heat. Stir in Parmigiana-Reggiano cheese until smooth. Then stir in sour cream, reserved spinach, artichoke hearts and Monterey Jack cheese.
- Eat immediately while warm. Or, when ready to serve, spread dip into oven-safe serving dish or 9- x 9-inch baking pan. Bake in preheated 350ºF oven for 10 minutes, or until heated through.
- Serve with salsa and blue corn tortilla chips for dipping.
Makes about 3 1/2 cups dip; 10 servings
Nutrition analysis (per serving): 210 calories, 11g total fat, 4.5g saturated fat, 0g trans fat, 20mg cholesterol, 410mg sodium, 23g total carbohydrate, 5g dietary fiber, 2g sugars, 6g protein, 35% DV vitamin A, 20% DV vitamin C, 15% DV calcium, 10% DV iron |
