June 16, 2007

Chunky Spinach, Artichoke & Onion Dip

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.

My thoughts:
My mom came over for lunch earlier in the week. Since it was such pretty weather, I thought we'd eat outside so we had picnic food: deviled eggs, tuna pasta salad, veggies, this dip and a slice of icebox pie. I wanted to make the dip extra chunky and thick so it was basically a second serving of vegetables. I served it with thick carrots, celery and these pumpernickel pretzel sticks** that are my new favorite pretzel. I think it would also be good as a topping for a baked potato.
**These are just my own opinions and not sponsored by these companies in anyway.