I love snacking and I love dips. This easy to make dip uses a couple of canned ingredients mixed with some nonfat Greek yogurt. Traditional spinach and artichoke dips can be served hot but contain a lot of mayonnaise, cheese and sour cream. I prefer to eat dips cold, watching the dairy and fat content of a dish. By using nonfat Greek yogurt, this dip has 0g fat and only 56 calories.
Fresh artichokes are a spring classic but artichoke hearts can be eaten all year long if frozen, canned or jarred in water, or marinated in olive oil and spices. The artichoke hearts have a natural buttery texture and earthy flavour. In Italy, artichoke hearts are the usual vegetable for the 'spring' section of a 'Four Seasons' pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter).
Spinach and Artichoke Dip
Makes 6 (90g / 3oz serving)
Ingredients:
- 390g / 14oz / 1 can spinach (no salt added), drained
- 400g / 14.5oz / 1 can artichoke hearts,
- 225g / 8 oz nonfat Greek yogurt
- 15ml / 1tbsp lemon juice
- ground black pepper
Method:
First drain the spinach and artichoke hearts, using hands if necessary to squeeze out all the excess liquid.
In a mixing bowl, combine all ingredients (spinach, artichoke, yogurt, lemon juice, black pepper). Spoon into a container and refrigerate.
Serve with baked corn tortillas and chopped vegetables. ENJOY!
Nutritional Information:
No comments:
Post a Comment