From the Editors of Live Right Live Well
Sneaking vegetables into your diet is yet another simple way to accomplish that resolution to eat more healthful foods. Instead of serving traditional high-fat spinach and artichoke dip at your next football party, make this unique, lower-fat version with collard greens, one of the milder dark-green leafy vegetables. Both collards and artichokes -- whether fresh, frozen or canned -- contain a powerful mix of fiber, vitamins, minerals and antioxidants for your eyes, skin, bones and immune system. Serve this hot dip with whole-wheat crackers and multigrain bread cubes.
Makes about 4 servings of 2/3 cups dip (14 servings of 1/3 cup each)
Ingredients1 16-ounce bag frozen chopped collard greens, thawed and squeezed dry1 14-ounce can artichoke hearts, drained and coarsely chopped1 1/2 cups (6 ounces) reduced-fat shredded Italian 4-cheese blend1/2 cup reduced-fat sour cream1/3 cup low-fat mayonnaise4 teaspoons lemon juice1/2 teaspoon garlic powder1/2 teaspoon crushed red pepper1/4 teaspoon Kosher salt
1. Heat oven to 350 F.
2. In a large bowl, toss together collard greens, chopped artichokes and shredded cheese.
3. Add remaining ingredients and stir lightly until combined.
4. Spread in 9-inch glass pie plate coated with vegetable cooking spray.
5. Bake for 30 minutes or until thoroughly heated.
Nutrition information (per serving)75 calories5 g protein6 g carbohydrate3.5 g fat (2 g saturated)11 mg cholesterol226 mg sodium160 mg potassium175 mg calcium0.5 mg iron2905 IU vitamin A14 mg vitamin C3 g fiber
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