Makes 8 servings (1/4c)
133 Calories / 7g total fat
Preparation Time: 45 min
**Pretty good – very green….good idea for St Patty’s Day treat J
Ingredients:
1 whole head garlic
1 teaspoon olive oil
1 - 10 oz package frozen chopped spinach
¼ cup skim milk
Dash bottled hot pepper sauce
1 - 8oz package reduced-fat cream cheese (Neufchatel), cut up
Chopped tomato (optional)
1 recipe Toasted Pita Wedges **found these in the fancy bakery section – near Hawaiian bread at Rainbow. You do need all 8 rounds in order to have enough bread/dip ratio
Directions:
Peel away outer dry leaves from head of garlic, leaving skin of garlic cloves intact. Cut off pointed top portion of head (about ¼ inch) with a knife, leaving the bulb intact. Place on a double-thick, 12-inch square of foil. Drizzle garlic with the oil. Fold foil to enclose garlic. Bake in a 375 degree oven for 20 minutes or until garlic is soft. Cool.
Toasted Pita Wedges: split 8 small pita bread rounds; cut each half into 6 wedges. Place, cut sides up, on an ungreased baking sheet. Bake in batches in a 375 degree oven for 7-9 minutes or until lightly browned. Store any leftovers in an airtight container.
Cook spinach according to package directions, except omit salt. Drain well; press out excess liquid.
Squeeze pulp from garlic cloves into food processor bowl, discarding skins. Add the drained spinach, milk, hot pepper sauce, and 1/8 teaspoon of salt. Cover and process until well blended. Add cream cheese. Cover; process until nearly smooth. (used a blender and worked pretty good)
Transfer mixture to saucepan. Cook and stir over medium-low heat until heated through.
To serve, transfer to serving bowl. If desired, sprinkle with tomato. Serve with Toasted Pita wedges.
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