| Spinach-Artichoke Dip 2
one 10 ounce package of frozen chopped spinach, thawed
one 13 3/4 ounce can of artichoke bottoms
2 garlic cloves
8 ounces of cream cheese
1 cup of grated Parmesan cheese
1/4 teaspoon of freshly-ground black pepper |
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Heat oven to 350ºF. Grease a 1-quart ovenproof pan. In a food processor, process spinach, artichokes, garlic, cream cheese, Parmesan and pepper until well combined, scraping down sides of processor, as needed.
Spread mixture in prepared pan. Bake until warmed through, about 30 minutes. Serve hot with sliced vegetables.
This recipe yields 8 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5 grams
Fiber: 2.5 grams
Protein: 9 grams
Fat: 13 grams
Calories: 177
Comments: Canned artichoke bottoms are called for in this recipe because they have a deeper flavor than frozen artichoke hearts (which however, can be used in a pinch). This recipe yields 4 cups and can be kept refrigerated up to 5 days.
Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 146 Calories; 13g Fat (79.0% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 270mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 2 Fat.
Atkins Cookbook at http://atkinscenter.com |
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