Spinach Artichoke Dip
Such a great low-fat alternative to a party favorite! I get so many compliments on this dish, and no one seems to miss all the extra calories…
16-oz nonfat greek yogurt
6 T. grated parmesan cheese, divided
1 T. Dijon mustard
1 tsp. dried oregano
¼ tsp. grated black pepper
2 12- to 14-oz containers of water-packed artichokes, drained and cut into ¼-in pieces
10-oz package of frozen chopped spinach, thawed and well-drained (squeeze out excess water OR 10-oz fresh spinach, chopped
½ c. chopped fresh basil
2 T. Italian-style dry bread crumbs
8 whole-wheat pita pockets, cut into wedges
Preheat oven to 350 degrees F.
In a large bowl, combine yogurt, 4 tablespoons of the cheese, Dijon mustard, oregano and black pepper. Fold in artichokes, spinach and basil. Transfer mixture to a shallow baking dish and smooth the surface with a spatula or the back of a spoon. Sprinkle with bread crumbs and the remaining 2 tablespoons of cheese. Bake 20 minutes, until top is golden brown. Serve with pita wedges.
Nutrition info per serving (½ c. dip, 1 pita pocket): 265 calories, 8% fat (2.5g, <1g saturated), 74% carbs (50g), 18% protein (12g), 7g fiber, 160mg calcium, 4mg iron, 771mg sodium.
From Shape Magazine, November 2005.