Thursday, February 26, 2015
This was good the first time around. But I thought that I could do better. And eliminate some dairy and processed stuff. So I did. And now it's better with amazing artichoke flavor. It is still a FANTASTIC tailgating/football watching snack.
This spinach artichoke dip is so tasty. Here's a tip: don't tell anyone that it's healthy. They will eat it anyways and love it.
Healthy Spinach Artichoke Dip
6 cups raw baby spinach leaves, stemmed
1 clove garlic, pressed and finely minced
1 small white onion, chopped finely
2 cans quartered artichoke hearts, drained
1 tsp olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup Parmesan cheese, shredded
Preheat oven to 350 degrees. In a large nonstick skillet heat olive oil over medium heat. Add garlic and chopped onion and saute until tender, ~ 2 minutes. Chop one can of artichoke hearts into 1/2" pieces. Add pieces to skillet and heat for one minute. Add spinach leaves, turning constantly until leaves have softened. Remove from heat.
In a small food processor, blend remaining can of artichoke hearts until smooth. Add salt and pepper and mix to combine. Spoon puree into a medium bowl. Add sauteed spinach and artichoke heart mixture and fold to combine. Add 1/4 cup Parmesan cheese and stir.
Place mixture into a 2-3 cup oven-safe crock. Top with remaining 1/4 cup cheese and bake for 20 minutes. Place oven on high broil, and broil until cheese is lightly browned.
Allow to cool for 5 minutes prior to serving. Serve with Wasa crackers, flatbread, or pita chips.
Nutrition Info per 1/2 cup serving: 95 calories, 3 g fat, 6 g protein, 10 g carbohydrates, 2.5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 10:11 AM