Artichoke, Tuna and Spinach Dip
2 cans (5 oz each) drained or 1 pouch (5 oz or 6.4 oz) tuna
1 can (14 oz) artichokes, drained and chopped
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tablespoons Dijon mustard
Dash of hot sauce
1 cup frozen spinach, thawed and squeezed well
1/2 cup grated Parmesan cheese
Preheat oven to 375° F. Mix artichokes, mayonnaise, sour cream, Dijon mustard and hot sauce in a medium bowl. Add tuna, spinach, and cheese and mix until well blended. Place in small casserole dish (2 cup size) and bake for 20 minutes. Serve in dish or in hollowed out bread bowl.
Turn this delicious dip into festive stuffed mushroom cap hors d’oeuvres perfect for holiday entertaining. Fill medium-size crimini mushroom caps with spoonfuls of dip and roast for 20 minutes at 450 degrees.
Nutritional Information per Serving
Total Fat: 1.5
Courtesy of: StarKist