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).
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: