Easy Low-Fat Appetizer: Sun-Dried Tomato Dip

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This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

Easy Low-Fat Appetizer: Sun-Dried Tomato Dip

img_1643
This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

Light and Scrumptious Spinach Artichoke Dip

Spinach-Artichoke Dip from Real Simple

Whether it’s a huge football game like tonight’s National Championship game, the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This is a lightened version that works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. Processing it in the food processor contributes to its awesome texture. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.

 

Low-Fat Spinach Artichoke Dip

Prep: 10 minutes

Cook: 35 minutes

Yield: 12 servings

Ingredients

1 teaspoon olive oil

1 medium onion, finely chopped (about 1 1/2 cups)

2 cloves garlic

1 (14-ounce) can quartered artichoke hearts, drained

1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out

1/2 cup reduced-fat sour cream

2 tablespoons reduced-fat mayonnaise

1/2 cup (about 4 ounces) reduced-fat cream cheese

1/2 cup shredded 2% milk cheddar cheese

1/4 cup shredded Swiss cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

Pita wedges or crudites, for serving

Directions

1. Preheat oven to 350F.

2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.

3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.