Dancing in the Kitchen with Garlic: Creamy Garlic Spinach Dip

By K.C. Compton
January/February 2007
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Delicious, unique recipes offer the flavor and health benefits of Allium sativum.

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Creamy Garlic Spinach Dip
Makes about 3 cups

This doesn’t taste lowfat—a quality we all admire in dips. Serve it hot with fresh veggies, baked chips or warm sourdough bread.

  • 1 (8 ounces) container reduced-fat sour cream
  • 1 cup fat-free mayonnaise
  • ½ cup canned artichoke hearts, chopped
  • ½ cup frozen spinach, thawed
  • 3 scallions, diced
  • 3 to 5 cloves garlic, minced
  • 1 tablespoon sun-dried tomatoes, finely chopped
  • 1 tablespoon shredded Asiago, Parmesan or Romano cheese
  1. Heat oven to 350 degrees. Roll thawed spinach in a paper towel and squeeze to release water.
  2. Combine first seven ingredients in a casserole dish, sprinkle cheese on top and warm dip until cheese bubbles.
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