Healthy Hot Spinach & Artichoke Dip

Busy But Healthy

Ready in: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Gluten Free

Ingredients

  • 1 - 14oz can (400ml) artichoke hearts in water, chopped
    Canned and Jarred
  • 1 block (8 oz) light cream cheese, softened
    Cheese
  • 2 garlic cloves, chopped
    Produce
  • 1 cup non-fat greek yogurt
    Milk, Eggs, Other Dairy
  • ¼ cup fresh parmesan cheese, shredded
    Cheese
  • ¼ tsp pepper (or to taste)
    Spices and Seasonings
  • 1 - 10oz block of chopped frozen spinach (or ½ cup packed frozen, thawed and water squeezed out)
    Produce

Steps

  • Preheat your oven to 350 degrees F.Thaw your spinach (I use the microwave on defrost), and using paper towels, squeeze all the excess liquid out of the spinach. There will be a lot of water that comes out.In a large bowl or mixer, add the spinach and all the ingredients.
  • Mix until combined.Spoon mixture into an oven safe serving dish and bake for 25-30 minutes until golden around the edges.
  • Serve with baked or regular tortilla chips, or chopped vegetables.

Nutrition

  • Calories: 82.59  cal  (4.13%)
  • Fat: 3.9  g  (6.0%)
  • Saturated Fat: 0.84  g  (5.22%)
  • Carbohydrates: 4.94  g  (1.65%)
  • Sugar: 2.13  g  (2.37%)
  • Cholesterol: 4.67  mg  (1.56%)
  • Sodium: 318.57  mg  (13.85%)
  • Protein: 6.76  g  (13.53%)
  • Vitamin K: 114.27  µg  (108.83%)
  • Vitamin A: 2575.96  IU  (51.52%)
  • Vitamin C: 13.79  mg  (16.72%)
  • Phosphorus: 152.33  mg  (15.23%)
  • Calcium: 143.84  mg  (14.38%)
  • Folate: 53.99  µg  (13.5%)
  • Manganese: 0.23  mg  (11.55%)
  • Vitamin B2: 0.16  mg  (9.24%)
  • Magnesium: 26.1  mg  (6.53%)
  • Potassium: 216.64  mg  (6.19%)
  • Vitamin B12: 0.35  µg  (5.87%)
  • Iron: 0.96  mg  (5.33%)
  • Selenium: 3.62  µg  (5.17%)
  • Fiber: 1.21  g  (4.83%)
  • Zinc: 0.57  mg  (3.83%)
  • Vitamin B6: 0.08  mg  (3.81%)
  • Vitamin E: 0.49  mg  (3.27%)
  • Vitamin B5: 0.25  mg  (2.52%)
  • Copper: 0.04  mg  (2.18%)
  • Vitamin B1: 0.03  mg  (2.16%)
  • Vitamin B3: 0.27  mg  (1.33%)

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