Hot Spinach Artichoke Dip

My favorite dip of all time is spinach artichoke dip.  I think I had it for the first time about 100 years ago at a TGIFriday’s inConnecticut.  I used to order it as an appetizer and then eat an entire meal after.  Can’t do that any more, but I did find a recipe (thank you Dr. Oz) that I would have as my meal with fresh veggies for dipping (think cucumber spears, celery, baby carrots, zucchini slices, green pepper slices).

I’m going to try it with fat free yogurt and cream cheese to cut the calories a bit and see if I can sneak in some room for a few pita chips, but I have a feeling it will not be quite as good.  I’ll report back.

 

Ingredients

Makes 1 1/2 cups (3 total servings) 

• 1 cup chopped frozen artichoke hearts, thawed and diced
• 1/2 cup frozen chopped spinach, thawed
• 2 tbsp water
• 4 oz reduced-fat cream cheese
• 4 oz 2% Greek yogurt
• 1/2 cup grated Parmesan cheese
• 2 tbsp low-fat milk
• 1/2 tsp salt (if you must, I don’t)
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp garlic powder
• 1 pinch ground black pepper
• 1/2 tomato, diced

For Dipping

Raw, sliced vegetables

Pita chips

Raw sliced vegetables (yes I repeated it for emphasis)

Directions

Combine diced artichoke hearts and chopped spinach in a microwave-safe bowl with 2 tablespoons of water, cover bowl with plastic and poke a few holes in it to vent.  Microwave vegetables on high for 6 minutes.

Combine remaining ingredients in a small saucepan.  Add the steamed artichokes and spinach and place pan over medium/low heat, stirring often for 10 minutes or until simmering.  Just before serving, you may wish to broil the dip in an oven-safe dish for 1 to 2 minutes (under high broil) or just until slightly brown on top.  Arrange the diced tomato in a pile in the center of the dip and serve with raw veggies or pita chips for dipping

Nutritional Facts

For 1 (1/2 cup) serving

Approximately 230 calories /26 grams protein