Culinary Herbs and Medicinal Spices: Garlic Artichoke and Spinach Dip

By Amy Mayfield
June/July 2008
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Makes about 3 cups
Editor in Chief K.C. Compton, a self-described "garlic maven," says this recipe doesn’t taste low-fat—a quality we all admire in dips—even though it is. Serve this hot with fresh vegetables, baked chips or warm bread.

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  • 1 container (8 ounces) reduced-fat sour cream
  • 1 cup fat-free mayonnaise
  • ½ cup canned artichoke hearts, chopped
  • ½ cup frozen, chopped spinach, thawed
  • 3 scallions, diced
  • 3 to 5 cloves garlic, minced
  • 1 tablespoon sundried tomatoes, finely chopped
  • 1 tablespoon shredded Parmesan cheese
  1. Preheat oven to 350 degrees; roll thawed spinach in a paper towel and squeeze to release water.
  2. Combine all but the cheese in a casserole dish. Sprinkle cheese on top; heat dip until cheese bubbles.

Amy Mayfield is senior editor for The Herb Companion.

Click here for the original article, Culinary Herbs and Medicinal Spices. 


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