Post by marlaoh on Dec 15, 2003 6:54:40 GMT -6
Hot Artichoke Spinach & Cheese Dip
Presented by Mary E. Ross
on December 12, 2003
Ingredients:
1-1 ½ to 2 lb hubcap loaf of round rustic Italian, French or sourdough bread made without fats
1 8oz container or package of 50% less fat cream cheese
1 8oz container or package of 1/3 less fat cream cheese
¼ cup grated Asiago or Parmesan cheese
1 10oz package of frozen chopped spinach, thawed and well drained of excess water
1 cup of coarsely chopped frozen or marinated artichokes well rinsed of oil
1- 2 cloves minced or pressed fresh garlic
1/2 teaspoon garlic powder
2 to 3 tablespoons White Wine Worcestershire sauce
¼ cup fat free half and half
1 tablespoon seasoned rice vinegar
¼ teaspoon White Pepper
1 teaspoon extra virgin olive oil
Method:
Using a pint size cottage cheese or other round pint size container place in middle of bread loaf. Using a bread knife cut around outside of container making a full circle. Remove container and cut out bread to 1-inch from bottom of crust forming a round bowl inside of bread loaf. Save removed bread and set aside.
Coarsely chop artichoke hearts and set aside.
Combine cheeses, spinach, garlic, Worcestershire, fat free half and half, garlic powder, vinegar and white pepper in a mixing bowl and blend all ingredients together until combined. Stir in artichoke hearts.
Remove mixture to a sauce pan and stirring constantly bring to gentle simmer over medium low heat or place mixture in a microwave safe dish and cook on high for 5 minutes, stopping every minute to mix ingredients together so that they heat evenly. After dip is hot stir in extra virgin olive oil and remove from heat.
To serve pour dip into pre-made bread bowl. The dip should fill the bowl a little over half way. Using a bread knife slice bread into small pieces at an angle above dip. Bread should still be attached but you should be able to just pull a piece off. Also, slice reserved bread in to 2 inch by 2 inch slices and serve.
Yield; 4 cups or 16 ¼ cup servings each at approximately 155 calories; 6.5 grams total fat; 3.9 grams saturated fat; 19 milligrams cholesterol; 17.2 gram carbohydrate; dietary fiber 1.6 grams; protein 7 grams and 335 milligrams sodium.
Presented by Mary E. Ross
on December 12, 2003
Ingredients:
1-1 ½ to 2 lb hubcap loaf of round rustic Italian, French or sourdough bread made without fats
1 8oz container or package of 50% less fat cream cheese
1 8oz container or package of 1/3 less fat cream cheese
¼ cup grated Asiago or Parmesan cheese
1 10oz package of frozen chopped spinach, thawed and well drained of excess water
1 cup of coarsely chopped frozen or marinated artichokes well rinsed of oil
1- 2 cloves minced or pressed fresh garlic
1/2 teaspoon garlic powder
2 to 3 tablespoons White Wine Worcestershire sauce
¼ cup fat free half and half
1 tablespoon seasoned rice vinegar
¼ teaspoon White Pepper
1 teaspoon extra virgin olive oil
Method:
Using a pint size cottage cheese or other round pint size container place in middle of bread loaf. Using a bread knife cut around outside of container making a full circle. Remove container and cut out bread to 1-inch from bottom of crust forming a round bowl inside of bread loaf. Save removed bread and set aside.
Coarsely chop artichoke hearts and set aside.
Combine cheeses, spinach, garlic, Worcestershire, fat free half and half, garlic powder, vinegar and white pepper in a mixing bowl and blend all ingredients together until combined. Stir in artichoke hearts.
Remove mixture to a sauce pan and stirring constantly bring to gentle simmer over medium low heat or place mixture in a microwave safe dish and cook on high for 5 minutes, stopping every minute to mix ingredients together so that they heat evenly. After dip is hot stir in extra virgin olive oil and remove from heat.
To serve pour dip into pre-made bread bowl. The dip should fill the bowl a little over half way. Using a bread knife slice bread into small pieces at an angle above dip. Bread should still be attached but you should be able to just pull a piece off. Also, slice reserved bread in to 2 inch by 2 inch slices and serve.
Yield; 4 cups or 16 ¼ cup servings each at approximately 155 calories; 6.5 grams total fat; 3.9 grams saturated fat; 19 milligrams cholesterol; 17.2 gram carbohydrate; dietary fiber 1.6 grams; protein 7 grams and 335 milligrams sodium.