Spinach and Artichoke Dip – Serves 12
1 box (10oz) of frozen cut spinach, cooked, cooled and squeezed to drain
½ c artichoke hearts, drained and finely chopped
1 c sour cream
⅓ c grated Parmesan cheese
¼ c Wilderness Family Mayo
½ t garlic salt
1. In medium bowl, mix all ingredients.
2. Refrigerate 1 hour before serving.
3. Serve with carrot sticks or other raw veggies.
C = 3g P = 2g F = 8g
100 calories per serving