Artichoke and Spinach Dip by Nancy T. Maar
Serve this dip in a hollowed round loaf of bread. Surround the dip with crackers or thinly sliced pieces of sugar-free sourdough baguette. The only sugar in this dip comes from the lactose in the cheese.
Serves 20–30; serving size 3 teaspoons on 3 crackers
Calories: 51.61
Protein: 1.74 grams
Carbohydrates: 2.12 grams
Sugar: 0.93 grams
Fat: 4.18 grams
10 ounces frozen chopped spinach, thawed
1 cup artichoke hearts, drained
8 ounces low-fat cream cheese at room temperature
½ cup sweet onion, minced
Juice of ½ lemon
¼ cup Basic Mayonnaise (page 238)
¼ cup low-fat sour cream
½ teaspoon cayenne pepper
⅛ teaspoon nutmeg
1 teaspoon Splenda
1 tablespoon Parmesan cheese
Preheat oven to 350°F. Squeeze the moisture out of the spinach and press the oil out of the artichokes. Purée all ingredients except the Parmesan cheese in a food processor.
Prepare a 1 quart baking dish with nonstick spray. Turn the spinach dip into the dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.
Dry vs. Prepared Mustard
Prepared mustards are generally mixed with sugar, vinegar, and sometimes spices. It's best to prepare your own mustard to make sure there is no sugar in it. You can also add all kinds of flavorings to it and make it very much your own invention.
