Recipe: Spinach Artichoke Dip

Labor Day kicks off the season of fall for me and I find that it’s a great time to catch up on things around the house, rest a little more, then also workout a little harder and of course, getting together with friends.  No matter how busy I am, I always make time to be with the people who are special to me.  It’s hard for me to swallow when I hear someone say, “I’m too busy to get together.”   I understand being busy, I truly do, but being with loved ones is a priority for me because in the end that is all that will be important.  

Okay, I will get off my soapbox now.  I love to entertain.  It is one of my greatest joys.  I guess I saw my grandmother do it and my mom do it so much that it is just a natural thing for me.  It’s part of who I am.  There is so much joy in planning a get-together, making food and enjoying those around you! On Labor Day I invited a few friends and family over.  So many of them were on a diet so they hesitant to enjoy all the cooking, but they did.   

I try to make something indulgent and delicious while cutting calories if possible.  I make a tasty, low-fat, high veggie-count dip that I would love to share with you.   It was delicious and everyone was surprised to learn that it was more calorie friendly than they expected.   I hope you’ll make it and let me know what you think.   Enjoy!  

Spinach and Artichoke Dip 

Preheat oven 375 degrees. 

Mix in a bowl: 

1 cup low-fat shredded Monterey Jack cheese  

1 cup Parmesan cheese-shredded 

1 pkg (10 oz) frozen chopped spinach (thawed and squeezed) 

1 pkg (8 oz) low-fat cream cheese (softened) 

2 plum tomatoes seeded and chopped 

1 can artichokes (use ½ can) 

½ cup chopped onion 

½ cup half and half – fat free 

1 TB finely chopped jalapeno pepper 

Salt and pepper to taste 

Mix all together and then spread into a 9 x 13 baking dish.  

Bake for 25 minutes at 375 degrees.  

Serve with chips, crackers or toast points and enjoy!

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