Jenny Park ( http://spoonforkbacon.com ): Who can deny the popularity and tastiness of a piping hot spinach and artichoke dip? It's a snap to prepare and rich in flavor so it's not surprise that it's a party staple. Our tip: ditch the carbs and serve it alongside fresh cut veggies. FTW!
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6 ounces (170 g) light cream cheese, softened
¼ cup (60 mL) light mayonnaise
¼ cup (60 g) part-skim mozzarella, shredded
¼ cup (25 g) parmesan, grated
2 tsp (10 mL) dry mustard
2 dashes hot sauce
14 ounces (390 mL) can artichoke hearts, drained
½ cup (85 g) frozen spinach, thawed (squeezed of as much water as possible)
¼ cup (40 g) seasoned Italian breadcrumbs
1 tbsp (15 mL) parmesan, grated
2 tbsp (30 g) butter, melted
salt and pepper to taste
1 yellow squash
½ bunch radishes
1 cup grape tomatoes
Preheat oven to 375°F (190°C).
Place the first six ingredients into a mixing bowl and season with salt and pepper.
Chop the artichoke hearts and spinach into small pieces and fold into the cream cheese mixture until fully incorporated.
Scoop the dip into a 16 ounce (450 g) baking dish of your choice and set aside.
In a small bowl toss together the topping ingredients and sprinkle over the dip.
Bake in the oven for 20 to 25 minutes or until the top is golden brown.
Cut zucchini and squash into long, thin strips and half the radishes.
Arrange the cut vegetables and tomatoes onto a serving platter
Allow dip to cool for a few minutes before serving with the crudité.
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