Fall, better known as football season, is a favorite in my home. Whether you are supporting your favorite college or professional team or cheering on your fantasy players, there is no need to do so on an empty stomach. The following is proof that some of your favorite dips can still be part of a balanced, low-fat meal plan. Enjoy, and go MSU Bobcats!
½ cup light mayonnaise
½ cup fat-free plain yogurt
½ cup grated Parmesan cheese
2 teaspoons dried or 3 tablespoons fresh minced onion
1 teaspoon chopped garlic
½ 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.
Serve with raw vegetables or slices of whole-grain bread.
Makes 3 cups
Recipe taken from “Quick & Healthy Recipes and Ideas”, Third Edition
Brenda J. Ponichtera, registered dietitian