I found a simple spinach and artichoke spread in a cookbook and added my own touches—roasted red peppers, pesto, lemon zest and wine. You’ll be surprised at how much your guests enjoy it. —Be Jones, Brunswick, Missouri,
Ingredients
- 1/2 cup white wine or chicken broth
- 2 shallots, minced
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup reduced-fat sour cream
- 1/2 cup prepared pesto
- 2 tablespoons all-purpose flour
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated lemon zest
- 1/2 teaspoon hot pepper sauce
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 3/4 cup roasted sweet red peppers, drained and chopped
- 2 cups shredded part-skim mozzarella cheese, divided
- Assorted crackers and/or breads
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1/4 cup: 104 calories, 6g fat (2g saturated fat), 9mg cholesterol, 341mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 6g protein.
