Spinach and Artichoke Dip

Serves 26; 2 Tablespoons per serving

·        14 oz. artichoke hearts; canned, drained, and chopped

·        10 oz. frozen chopped spinach, thawed and drained

·        1 ½ cups low fat sour cream

·        ½ chopped red bell pepper

·        ½ cup Parmesan or Asiago cheese

·        2 thinly sliced green onions

·        1 Tbsp. dried onion flakes or onion powder

·        ½ tsp garlic powder

·        1/8 tsp hot pepper sauce

In a medium bowl, stir together all the ingredients.  Refrigerate for at least 30 minutes, or until the onion flakes have softened.

Nutrition Facts Per Serving

Calories:  27

Protein:  2 g

Carbohydrates: 4 g

Fiber: 0 g

Total fat:  1 g

Saturated Fat:  0 g

Cholesterol:  2 mg

Sodium:  75 mg