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Wednesday, November 4, 2009

Hot Artichoke and Spinach Dip

Great for a party! Serve with raw vegetables such as cucumber slices, carrot sticks, and
celery. This is also good when spread on small slices of whole-grain bread and broiled.

Hot Artichoke and Spinach Dip
1/2 cup light mayonnaise
1/2 cup fat-free plain yogurt
1/2 cup grated Parmesan cheese
2 teaspoons dried or 3 tablespoons fresh
1 teaspoon chopped garlic
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1 package (10 ounces) frozen chopped
spinach, thawed, drained, and squeezed
1 can (14 ounces) artichoke hearts, drained,
rinsed, and coarsely chopped

Preheat oven to 350 degrees. Mix together mayonnaise, yogurt,
Parmesan cheese, onion, garlic, basil, and pepper. Add spinach and
artichoke hearts. Mix until blended. Spread evenly in a pie plate that has been sprayed
with nonstick cooking spray. Bake for 25 minutes or until heated throughout.
Makes 3 cups - 12 servings

Sources: Quick & Healthy Recipes and Ideas, 3rd Edition, © Brenda J. Ponichtera, R.D.,
Quick & Healthy Volume II, 2nd Edition, © Brenda J. Ponichtera, R.D.,
www.QuickandHealthy.net, Small Steps Press, publishing health conscious books for the
general population, a division of the American Diabetes Association.
Ordering: Individual orders (retail $18.95): call 1-800-232-6733 or visit
Also available at local and online bookstores. Health professionals: Bulk orders (6 or more) 40%
discount - call 703-299-2046 or e-mail: booksales@diabetes.org.

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