RECIPES/MEALS

INGREDIENT LIST 1 tablespoon olive oil 1 garlic clove, thinly sliced 3 cups baby spinach leaves, washed 1 (6-ounce) jar marinated artichoke hearts, drained 8 ounces cream cheese, softened at room temperature 1/4 cup freshly grated parmesan cheese Pinch red pepper flakes Salt & Black pepper, to taste

SPINACH ARTICHOKE DIP

Makes 2-1/4 cups

A delectable blend of spinach, artichoke, and cheese -- the quintessential dip for a dinner gathering or finger food fest. Serve in a hollowed bowl of whole wheat sourdough for a showy presentation. Serve warm for the best flavor.

1. In a large skillet, heat olive oil over medium heat. Add garlic and cook, stirring constantly, for 1 minute.

2. Add slightly damp spinach leaves to skillet and cook, stirring frequently, to combine garlic oil and spinach leaves, until spinach wilts, about 3 minutes. Remove from heat and stir in artichoke hearts. Let mixture cool slightly.

3. Place cream cheese, parmesan, and red pepper flakes in a food processor or blender and blend until smooth. Add spinach artichoke mixture and blend until smooth. Season with salt and pepper to taste.

4. Transfer to a serving bowl and enjoy with crudités, baked crackers, or low-carb toasts.

Nutritional analysis (per 2 tablespoons): 64 calories, 54 calories from fat, 6g fat, 15mg cholesterol, 1g carbs, less than 1g fiber, 2g protein, 100mg sodium, 38mg calcium, less than 1mg iron