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With artichoke season in full swing in my garden, I went looking around for a few new creative recipes. The typical heavy, over cheesed spinach and artichoke dip came up a lot so I challenged myself to make a flavorful and healthier version (without using fat free everything). With all the beet greens in my freezer, I sub'ed them for the spinach and used sour cream, Parmesan and Neufchatel cheese instead of gobs of mayo and mild mozz. I boosted it with lemon zest, red pepper flakes, thyme and lots of garlic. Serve with the artichoke leaves (a bonus of using fresh over frozen or canned artichokes) and homemade pita chips (click for that recipe).
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97.5

Hot Artichoke and Beet Green Dip

May 15, 2011

30 min or less active, 60 min or less total, appetizer, gluten-free, spring

With artichoke season in full swing in my garden, I went looking around for a few new creative recipes. The typical heavy, over cheesed spinach and artichoke dip came up a lot so I challenged myself to make a flavorful and healthier version (without using fat free everything). With all the beet greens in my freezer, I sub'ed them for the spinach and used sour cream, Parmesan and Neufchatel cheese instead of gobs of mayo and mild mozz. I boosted it with lemon zest, red pepper flakes, thyme and lots of garlic. Serve with the artichoke leaves (a bonus of using fresh over frozen or canned artichokes) and homemade pita chips (click for that recipe).

Information

Servings: 8
Time: About 30 minutes active; one hour total
Price: About $19.00 total; $2.40 per serving
Nutrition (per serving):
Calories: 186.9
Protein: 8g
Fat: 11.8g
Saturated fat: 6.7g
Carbohydrates: 14.5g
Fiber: 5.3g
Sodium: 379.4mg
Cholesterol: 33.3mg
High In:
Good Source:
Low In:

Ingredients

  • 5 medium artichokes, cooked (see my Grilled Artichoke recipe: do steps #1 and 2), hearts removed and chopped
  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp fresh thyme, minced
  • 1 lemon, chop 2 tsp lemon zest and juice half
  • 1 bunch beet greens, chopped, about 8-9 oz
  • 1 tsp black pepper, divided
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 8 oz Neufchatel cheese, or cream cheese, but the former has better flavor and less calories, fat and carbs
  • 1/2 cup sour cream
  • 1/4 cup Parmesan cheese, grated

Preparation

  1. Preheat oven to 350 degrees. In a large skillet, heat EVOO over medium heat. Add onion, garlic, thyme and lemon zest. Saute about 5 minutes until onion gets soft.
  2. Add beet greens, 1/2 tsp black pepper, red pepper flakes and salt. Mix well and heat until there is no more liquid in the pan from greens, about 5 minutes. Add artichoke hearts and cook 2-3 minutes. Remove from heat.
  3. In a large bowl, mix together Neufchatel, sour cream, lemon juice and remaining 1/2 tsp black pepper. Add artichoke-greens mixture and incorporate thoroughly.
  4. Spray a casserole dish with cooking spray and spread the mixture out evenly. Top with Parmesan and bake for 10 minutes. Heat broiler and broil 2-4 minutes until Parmesan melts and begins to brown. Serve hot or at room temperature.

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