So I was doing my weekly-ish produce shopping and realize spinach and artichoke dip sounded amazing. I did some research on a few different recipes and below is what I came up with. You can easily substitute canned and frozen items but I generally try to make things as fresh as possible.
What You Need:
- 1 Artichoke
- 1 Container of Spinach (about 10-oz)
- 4 oz Light Cream Cheese, Softened
- 1/2 Cup of Plain Greek Yogurt
- 3/4 Cup of Mozzarella Cheese
- 1/2 Cup of Shredded Parmesan Cheese
- 2 Cloves garlic, minced
- 1 tbsp Olive Oil
- Salt to Taste
- Pepper to Taste
- Slice of Lemon or some lemon Juice
- Bay Leaf
- Garlic Powder to Taste
- Red Pepper Flake to Taste
What You Do:
- Bring 2-3 inches of water to boil. Place in trimmed artichoke, minced garlic, lemon/lemon juice, and the bay leaf. Reduce temperature to medium heat and let artichoke steam for about and hour. It should basically fall apart when you touch it with a stirring spoon. Drain water.
- Heat oil over medium heat until starting to smoke a little. Sauté all the spinach.
- Preheat oven to 350 degrees.
- Mix softened cream cheese (I microwaved it for 30 seconds because I forgot to pull it out of the fridge), greek yogurt, 1/2 cup of mozzarella cheese, 1/2 cup of parmesan cheese, and spices to taste. Add in minced garlic for extra garlic flavor if you want a stronger garlic taste. Fold in spinach. Mince up the soft part (heart) of the artichoke and add to mixture. For a little extra artichoke, scrap fleshy part of artichoke off the remainder of the leaves. I used the curved side of the knife.
- Pour mixture into a small casserole dish.
- Sprinkle the remainder of the mozzarella cheese on top.
- Bake in over for 8 minutes.
- After 8 minutes at 350 degrees, broil on high until cheese starts to brown. Takes only a couple minutes.
Serve with crackers, chips, or whatever your in the mood for! I used whole grain ritz crackers.
Serves about 6. 141 Calories, 6g carbs, 8g fat, 11g protein, 1g sugar.