Wednesday, May 6, 2015

Skinny Spinach-Artichoke Dip

Sunday night dinner at my parents' house is almost a weekly occurrence, and I usually bring something over so mom doesn't have to do all of the heavy lifting. Spinach-Artichoke dip is always a crowd favorite, but not the healthiest appetizer known to mankind, so a few weeks ago I decided to put a 'skinny' spin on this classic and it got rave reviews from the fam. They didn't even know it had been adapted until I told them!

Skinny Spinach-Artichoke Dip 

2 c         Fresh Spinach, julienned (I've used a baby kale/spinach blend and it worked well)

1 t          Olive Oil
1/2 t      Minced garlic
2 cans   Artichoke Hearts
1 1/4 c  Plain 0% Greek Yogurt (I've had the best results with the Fage brand)
1 1/4 c  Powdered Parmesan Cheese
3/4       Shredded Parmesan Cheese
1 T        Garlic Powder

1 | Pre-heat oven to 350°

2 | In a medium sized pan, lightly saute the spinach with minced garlic in olive oil until slightly wilted. Remove from pan and set on paper towels to cool and remove excess moisture

3 | While the spinach is cooking, drain and chop the artichoke hearts

4 | In a large bowl (or your baking dish), combine chopped artichoke hearts, cooled spinach, greek yogurt, both parmesan cheeses, and garlic powder

5 | Bake in a medium casserole for 25 minutes, if desired, broil on low to brown the top

6 | Serve warm with tortilla chips or sliced vegetables (bell peppers, celery and carrots are great!) 


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