Paula Deen's Hot Spinach-Artichoke Dip in a New Light
Photo by: Andrew Eccles
"My message has always been the same: We have to use moderation. I don't want a person who suffers from diabetes to think that they can never have that piece of pie or have something that tastes good. That's something my family and I are working on — recipes that are diabetic-friendly without sacrificing the taste and the flavor." Click here to read PARADE Magazine's full interview with Paula Deen
ingredients:
1 (10-ounce) package frozen chopped spinach
1/4 cup shredded reduced-fat Pepper Jack cheese
1 cup freshly grated imported Parmesan cheese, preferably Parmigiano-Reggiano
2 (14-ounce) cans artichoke hearts packed in water, rinsed and drained
1/2 cup light mayonnaise
1/2 cup fat-free ricotta cheese
2 tsp fresh lemon juice
1/4 tsp ground red pepper
Vegetable dippers such as strips of bell pepper, carrot sticks, celery sticks, endive spears, or whole-wheat bagel or pita chips
1/4 cup shredded reduced-fat Pepper Jack cheese
1 cup freshly grated imported Parmesan cheese, preferably Parmigiano-Reggiano
2 (14-ounce) cans artichoke hearts packed in water, rinsed and drained
1/2 cup light mayonnaise
1/2 cup fat-free ricotta cheese
2 tsp fresh lemon juice
1/4 tsp ground red pepper
Vegetable dippers such as strips of bell pepper, carrot sticks, celery sticks, endive spears, or whole-wheat bagel or pita chips
directions:
1. Preheat the oven to 350°F. Spray a 1-quart baking dish with nonstick spray.
2. Microwave the spinach according to package directions. Drain, let cool, then squeeze dry. Transfer the spinach to a large bowl.
3. Meanwhile, to make the topping, combine the Pepper Jack cheese and 2 tablespoons of the Parmesan cheese in a small bowl until blended.
4. Pulse the artichoke hearts in a food processor until smooth. Transfer the artichokes to the bowl with the spinach. Stir in the remaining Parmesan cheese, mayonnaise, ricotta, lemon juice, and ground red pepper until well mixed. Scrape into the prepared dish. Sprinkle evenly with the topping.
5. Bake, uncovered, until the filling is hot and the cheese is melted, about 30 minutes. Serve with the vegetable dippers.
KITCHEN COUNTER:
Serves 16. Per Serving (1/4 cup without dippers): 140 cal, 7g carbs, 5g protein, 10g fat, 10mg chol, 500mg sodium, 2g fiber
**Materials have been reviewed by Diabetes Care Education, a dietetic practice group of the American Dietetic Association.
A good balance of the right foods, along with regular exercise and your prescribed medications, can help you feel better and stay healthier. As with any meal, remember to pay attention to portion size and enjoy every dish as part of your overall meal plan. You may need more or less carbohydrates each day depending on how you manage your diabetes. Work with your health care team to determine a meal plan that works for you.
