Wednesday, March 4, 2009


1 cup sour cream
1 tbsp cheesy Italian dry salad dressing mix
2 pkg (10-oz each) frozen chopped spinach
1 jar (6 to 8-oz) marinated artichoke hearts
1/2 cup cherry tomatoes

Combine the sour cream and the dry salad dressing mix; set aside.

Place frozen spinach in a 1 1/2 to 2-quart casserole dish, cover and microwave 6 minutes until thawed. Fold the undrained artichoke hearts into the spinach along with the sour cream mixture. Replace the cover. Continue to microwave another 8 minutes. Remove from the microwave and stir the mixture. Top with 1/2 cup cherry tomatoes that have been halved. Cook another minute or two.

Note: To serve as an appetizer, omit the tomatoes. Cover the top with sharp cheddar cheese instead of the tomatoes. Serve with an assortment of whole-wheat crispy crackers or bread sticks.

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