Artichoke-Spinach Dip

Published in Recipes, Snacks Author: CentraCare

Recipe adapted from “Recipes for the Heart,” American Heart Association

Ingredients

  • 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (14-ounce) can artichoke hearts, rinsed and well drained
  • 3/4 cup fat-free plain yogurt (Greek preferred)
  • 1/4 cup coarsely snipped fresh parsley or basil
  • 1/8 – 1/4 cup coarsely chopped green onions
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 cup light ranch dressing
  • *Optional: sprinkle chopped tomatoes on top before serving

Directions

Mix all ingredients in a food processor or blender until the mixture is almost smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour before serving.

Yield: 10 servings. (1 serving = 1/4 cup)

Nutritional Information Per Serving
  • Calories: 44
  • Fat: 1.5 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 156 mg
  • Carbs: 5 g.
  • Fiber: 1 g.
  • Protein: 3 g.