Using reduced-fat cream cheese and Greek yogurt, this recipe cuts the fat and calories of the original dish nearly in half!
Makes 1 1/2 cups (3 total servings)
1 cup chopped frozen artichoke hearts, thawed and diced
1/2 cup frozen chopped spinach, thawed
2 tbsp water
4 oz reduced-fat cream cheese
4 oz 2% Greek yogurt
1/2 cup grated Parmesan cheese
2 tbsp low-fat milk
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp garlic powder
1 pinch ground black pepper
1/2 tomato, diced
Raw sliced vegetables
Combine diced artichoke hearts and chopped spinach in a microwave-safe bowl with 2 tablespoons of water, cover bowl with plastic and poke a few holes in it to vent. Microwave vegetables on high for 6 minutes.
Combine remaining ingredients in a small saucepan. Add the steamed artichokes and spinach and place pan over medium/low heat, stirring often for 10 minutes or until simmering. Just before serving, you may wish to broil the dip in an oven-safe dish for 1 to 2 minutes (under high broil) or just until slightly brown on top. Arrange the diced tomato in a pile in the center of the dip and serve with crackers, toasted bread, pita chips or raw vegetables for dipping.
For 1 (1/2 cup) serving
14 g fat