This dip sounds really good! Have it with vegetables in Phase 1. When you move to Phase 2, you can have it with WW pita chips. Mm!
Suggestions/Modifications are in red
and in brackets.
Cheesy Spinach-Artichoke Dip
1/3 cup chopped sun-dried tomatoes, packed without oil [i.e. these are dried]
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese [make sure this is real, with no additives]
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper
1. Preheat oven to 350°.
2.Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
3. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm
Yield: 5 1/4 cups dip (serving size: 1/4 cup dip)
[This nut'l info included white pita chips, so it would be less for just the dip:]CALORIES 166 (26% from fat); FAT 4.8g (sat 2.9g); CHOLESTEROL 14mg; SODIUM 429mg; CARBOHYDRATES 22.9g; PROTEIN 7.6g; FIBER 1.3g; IRON 1.4mg
Cooking Light, OCTOBER 2004