1 large onion, chopped
8 oz frozen chopped spinach
8 oz frozen artichoke hearts, coarsely chopped and defrosted
18 oz low fat sour cream*
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
2 tablespoons Worcestershire sauce
1 teaspoon paprika
In a large skillet, heat the oil. Add the onion and cook until soft, about 5-8 minutes. Add the frozen spinach and the defrosted artichoke hearts and saute about 2 minutes. Cover and lower the heat. Cook for an additional 2-4 minutes. If there is any water remaining in the pan (there wasn’t for me but there could be), drain it off. Spread into a thin layer on the pan to cool. When cool, place in a large bowl and stir in the sour cream, paprika, thyme and Worcestershire sauce. Cover and refrigerate at least 1 hour or up to one day before serving.
*I like Daisy brand** light sour cream for dips. It is very thick and creamy but much lower in fat.
That looks really good, I love artichokes. It looks like something you could just dig into with a fork…
Wow, this looks good… I’m going to try it out!
I LOVE those pretzels. I love pretzels in general … my fave are the garlic ones from Hanover, and second is pumpernickle.
We made spinach dip today, too. Too fattening for me these days, but yours seems better in that department.
This sounds delicious. Love the colours too – almost cooling.
I like the whole chunky feel of this rather than the smoother alternative (which I also love!) I will give your version a try!
wow…lovely dip…gonna have to try it…kinda summery…thanks for sharing
I’m going to have to try this one. We love the artichoke/spinach combination and have tried the warm version. I like the daisy brand sour cream too 🙂
480- that is a lot of cooking.