| Prep Time 15 minutes |
| Cook Time 5-10 minutes |
| Servings 20 (1/4-cup) servings |
Ingredients
- 1/2 cup chopped onion
- 1 12-ounce can evaporated skimmed milk
- 2 tablespoons cornstarch
- 1/2 teaspoon minced garlic
- 4 ounces brie cheese rind removed and cubed
- 2 10-ounce packages frozen chopped spinach thawed and well drained
- 1 14-ounce can quartered artichoke hearts drained and coarsely chopped
- 2/3 cup skim milk
- salt and pepper to taste
Ingredients
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Instructions
- In nonstick pot, combine onion, evaporated milk and cornstarch over medium heat, stirring, until comes to a boil and thickens, about 5 minutes. Add, Brie and garlic, stirring until Brie melts.
- Add milk, stirring until heated and bubbly. Stir in spinach and artichokes, heating well. Season to taste.
Nutritional Info
Nutritional information per serving: Calories 52, Calories from fat (%) 29% Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 7, Sodium (mg) 119, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 3, Protein (g) 4, Diabetic Exchanges: 1/2 carbohydrate, 1/2 lean meat
Terrific Tip: Skip the chips and try serving with assorted vegetables such as red pepper squares, cucumber, squash, and zucchini rounds. Serve in a hollowed out bread for easy clean up.
Nutritional Nugget: I had so many requests for a gluten-free spinach dip so here it is!
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