Sunday, April 10, 2011

Greek Yogurt Spinach Artichoke Dip


Artichoke Dip

Makes 8 servings

Ingredients:

  • 1 cup rinsed and drained artichoke hearts
  • handful spinach
  • 1/2 cup nonfat Greek Yogurt
  • 1/3 cup reduced-fat Parmesan Cheese
  • 1/2 tsp Sea Salt
  • dash ground pepper
  • 1 tsp Lemon Juice
  • 1 clove Garlic
  • 1/4 cup White Onion
  • 1 tsp Olive Oil
  • 1 oz silk Lite Tofu
  • 1/2 tsp Chili Powder

Directions:

  1. Heat saute pan over medium and add olive oil. Chop onions and add to the pan along with garlic. Saute until translucent.Add spinach to soften.
  2. Meanwhile place yogurt, artichoke hearts, tofu, chili powder, sea salt, and fresh ground pepper to the food processor Chop til nearly smooth (leaving some small chunks). Combine artichoke mix with onions and garlic. Stir in parmesan cheese and lemon juice. Pour into a small baking dish and bake in an oven preheated to 350 degrees for 15 minutes.
  3. Serve with veggies, pita chips, tortillas, or dried whole grain breads.

Nutrition:

  • Calories 44
  • Calories from Fat 14.3
  • Total Fat 1.59g
  • Sodium 348.33mg
  • Total Carbohydrate 4.42g
  • Dietary Fiber 0.52g
  • Sugars 0.93g
  • Protein 2.02g
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