Spinach Artichoke Dip

Serves: 6
Total Calories: 304


1 (14-ounce) jar marinated artichoke heart
1 (10-ounce) box frozen leaf spinach
1/2 cup grated Monterey Jack cheese
1/2 cup grated Parmigiano- Romano cheese
1 (8-ounce) package light cream cheese softened
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon garlic powder
Tabasco Hot Sauce to taste


Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees).

Drain artichoke hearts, reserving 1?4 cup liquid. Dice artichoke hearts and remove any tough pieces. Thaw spinach; squeeze and drain all liquid from spinach.

Stir all ingredients together, including 1?4 cup reserved liquid. Spread mixture in a 9-inch pie pan prepared with nonstick cooking spray.

Bake 25–30 minutes, or until bubbly and lightly browned on top. Serve on crackers or toasted baguette slices. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 304
Calories from Fat: 220

This Spinach Artichoke Dip recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.

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