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Lighter Spinach Artichoke Dip and Whole-Grain Pita Chips Lighter Spinach Artichoke Dip and Whole-Grain Pita Chips. Ingredients. Directions.

Preheat oven to 375°F (190°C). Heat the oil in medium sauté pan over medium heat. Add the shallots and cook Serves: 10 | Serving size: 7 tablespoons di. Balance it all out with more of those two starring veggies — vitamin-packed spinach and fiber-rich artichokes. The final way to make it a healthier treat — serve with low or no-salt tortilla chips, whole-grain crackers or pita chips, or even crisp, fresh-cut vegetables.

Lighter Spinach Artichoke Dip. Preheat oven to 375°F. Butter a 1 1/2-quart casserole dish; set aside. In a medium bowl, stir together the remaining ingredients except the pita chips.

Spoon the artichoke mixture into the prepared casserole. Lighter Spinach Artichoke Dip and Whole-Grain Pita Chips | MyFitnessPal. December 2018.

Just a few little tweaks and suddenly you have a lighter spinach artichoke dip. Healthy Snacks Healthy Eating Healthy Recipes Healthy Dinners Keto Recipes Clean Eating The Healthy Maven Under 300 Calories Spinach Artichoke Dip. Combine 1 1/2 cups mozzarella, yogurt, 2 tablespoons Parmesan, pepper, garlic, artichoke hearts, cream cheese and spinach in a large bowl. Ingredients.

1 tablespoon olive oil, plus more for the baking dish. 1 medium onion, finely chopped. 3 cloves garlic, minced. 9 ounces frozen/defrosted artichoke hearts, rinsed and patted dry.

10 ounces frozen/defrosted chopped spinach, excess liquid squeezed out. 1/2 cup 2 percent or whole-milk plain Greek-style yogurt. Add the spinach and cook, stirring, for 1 minute.

Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Ingredients. 1 tablespoon olive oil, plus more for the baking dish.

1 medium onion, finely chopped. 3 cloves garlic, minced. 9 ounces frozen/defrosted artichoke hearts, rinsed and patted dry. 10.

Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans.

Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. Bake for 7-9 minutes or until crisp. Serve with spinach.

Recipe Makeover: Spinach-and-Artichoke Dip Recipe Makeover: Spinach-and-Artichoke Dip Our crowd-pleasing appetizer is rich and creamy without excess fat and calories.

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In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

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Transfer artichoke mixture to a bowl and stir in spinach, a pinch of black pepper and all but 2 tbsp Asiago cheese.

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(Note: Do not separate the pita halves; the yield is about 2 cups of croutons.)

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Coat the inside of a large mixing bowl with the dressing, and add the kale, Parmesan, and crushed croutons.

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Mix in the scallions, feta, chives, dill, and lemon juice.

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Also, this recipe could easily be turned into a salad, using pita chips instead of pita bread as a salty, crunchy topping.

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Add the walnut slices, cover with the dill and pars

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Add the Vinaigrette, basil, mint, cilantro, and toasted bread cubes, and toss to combine.

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Note: This great, all-purpose salad can be stuffed in a pita pocket with mixed greens for a quick well-rounded meal.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Great idea, crunch is so important. Pita bread is life changing imho. Have made apple strudel with pita bread, was delicious. I use a toasted sandwich maker for making pita crisps and potato crisps, but your way is better when you need larger quantities. I haven’t tried using corn tortillas, great idea.

  • Im torturing myself with these videos watching them while extremely hungry.. Also with allergies/intolerances these are torture devices because they are so good ����

  • This looks pretty good but I haven’t found one that comes close to my family’s recipe. I’d really love to package/market it in the near future. The sad thing is once you do that, companies always look for the cheapest way to produce it and it never ends up tasting the same.

  • I’d bake this. I’d mix all the cheese and butter with the help of a potatoe smasher then I’d mix the veggies all together. I’d bake for like 15 min at 325 to 350 then I’d add extra cheese on to and broil. ��

  • This can be eaten cold too? I’m looking to make the spinach artichoke dip you can get in the deli at stores. It’s always cold. Also, can I heat the cold dips from deli up?

  • This is my go to every time I have a get together!! Everyone always loves it! I like to use the Hawaiian rolls to dip with soooooo delish

  • I can’t believe you threw out all the leaves with all that meat on the inside of the leaves that can be scraped out. Its heartbreaking as artichokes are my favorite vegetable.

  • Tip…cut the tip off the artichokes. They have the sharp thorny tips. Boil them stem side up in salted water. Not too much water. Make sure you rinse them well before cooking…

  • Great video! I have been making pita chips like this with whole wheat pita bread from Trader Joe’s. They are more affordable than Ezekiel and also oil free. I store the baked chips in the freezer to keep them fresh. We also use them for pizza crusts.

  • Wait! Are you not using the flesh of the leafs? �� Is that not done in the US or is it just you? What a waste ☹️

    also thats not a Baguette lol thats american bread and has nothing in common with real Baguette.

  • One key step he forgot, after you transfer the dip into the casserole dish, you eat whatever’s left in the pan with tortilla chips or toasted bread ����

  • Thanks for the matzo tip. I’m so effing tired of having to make everything. Could you do some shopping videos? I feel like there are no WFPB options with ready to eat food

  • I was in the mood tonight to eat a stick of butter, brick of cream cheese, tub of sour cream and a tub of parmesan. Decided to make it healthy by adding a pack of spinach and some artichoke hearts. But seriously, great recipe for our Super Bowl Party!

  • The bottom portions of the artichoke leaves are edible. People typically dip them in butter or sauce, then scrape the flesh with their teeth. He threw them away. What a waste. Disappointing.

  • I love making dips and putting them in a round sourdough bread bowl with extra sourdough pieces cut for dipping! Crowd pleaser! This looks delicious!

  • Did I miss something or did you NOT list amount of ingredients for this recipe -I’m good at gaging at how many tsp etc in new recipes but I wanna precisely how much? Lookin tasty tho thank you.. ��������

  • I can’t wait to try this omg finally my boyfriend likes spinach artichoke dip!!! He loves Applebee’s but I think I can find a better recipe lol also I’d love to be sponsored by the kettle cooked chips brand�� jalapeño all the way

  • Just made this today and it’s so much better than the recipe I’ve made in the past. Love the consistency. Very creamy and cheesy. Will definitely make this again. Thanks for sharing this awesome recipe

  • Just made this. The parmesan I used was BelGioioso brand and it made the sauce a bit more acid-ey than creamy, but overall turned out decent (:

  • The very first thing you should have done was trim a quarter-inch from the ends of the stems, as they were withered. Also, you could have scraped the leaves for more usable flesh.

  • it is probably just me, but she did not mention anything about if those where canned or fresh artichoke and or how to prepare them if the were fresh?:(

  • Started from the bottom, now you’re here! I didn’t realize you’ve been making videos for this long. Just found this oldie, but goodie. It’s crazy to see how much the video quality has changed and improved over the years. I’m so happy I found your channel!:) Love your recipes and your quirky personality!

  • This is the best recipe. I discovered this dip whilst living in America but it’s not sold where I live in Australia, so I have to make it and this is my go to recipe, and have had to share as it is so popular. Thank you.

  • What did you think of this recipe? Was it a hit at your party? Did you wolf it down by yourself? 😉 I’d love to hear from you so leave a comment below.

  • Actually the muffin top will come from all the added sugar from low fat versions of what our bodies need. It’s already been proven that sugar and flour are directly responsible for obesity and high cholesterol. Also fatty liver disease.

  • Oh wow. This is quicker than baking it but I do like to have a lil browning on top like when they bring it in at the restaurants. I’m going to try this today. Thanks…

  • I must say, that I gave you thumbs down because you didn’t eat any of the chips that you made, plus you talked way too much about nothing. Then you neglected to show how to prepare them in an oven. Not everyone has an air fryer. Not presented very well at all indeed.����������������

  • I did all this BUT addthe veggies AFTER I sauteed em in some butter n I used fresh spinach instead when you sautee the veggies a bit brings WAYYYY more flavor to the dip overall great recipe

  • Thank you Byron for using fresh artichokes and spinach! I was looking for a recipe that had both and yours is the ONLY ONE I found! Why is it people use the canned artichokes when it is SO EASY to cook them yourself? OH,the stems NEVER make it into any thing I make with artichokes CUZ THEY ARE TOO YUMMY! I also scrape the leaves and will put that into the dip as well! This seems like a less calorie version too!

  • Looks good and Keto friendly too. I love artichoke dip. I will make me some keto chips and i will be good to go. Great simple easy recipe, Thank You.

  • Thanks for the recipe. Just have to leave the”hot” stuff out. Also sour cream since there’s butter and all that cheese. Did put 4 cloves of garlic and 1\2ed dairy, a whole bag of fresh spinach with 12 oz artichokes. We’ll see how it goes. ��

  • I know you have to boil the artichoke. But exactly do you add to the dip? The leaves only? Everything? It would’ve been helpful to see how u cut it and what u added

  • Just made this today, it was really good. Wasn’t sure about the jalapeños but it’s what made it taste outstanding. It made a lot so we are going to freeze half into a baking dish and top it with cheese and bake it for our next party

  • It was a good recipe however I’d recommend putting 1/2 cup of parmesan and adding 1 teaspoon of basil, 1/4 teaspoon of garlic salt, and 1 teaspoon of cayenne pepper for some kick and topped it off with a layer mozzarella and let it cook for 15 minutes at 325.

  • This was the best one yet… whoever is looking to make this…. do it… it’s amazing… better than any spinach dip I ever made! Trust me

  • Thanks for sharing such amazing recipes and suggestions. I wanted to share something you inspired me to make: I took your sweet potato flatbread recipe, which was delicious btw, and turned into a pie crust and used it to make a veggie pot pie. It was so yummy and the flavor from the crust was so much better then traditional crust. My husband loved it and said to give you a special thanks. thx so much��

  • This recipe was terrible. The words were too mumbly and too quick, even still it seemed like he didn’t know what he was talking about. I looked up a recipe from Ramsay, and this is nothing even close to being something good. Thumbs down.

  • Good recipe. I hope when you cook for others you don’t flick crumbs off your fingers in the dish you’re serving to them. Very unsanitary.
    But if you are the only person eating it them flick your crumbs and enjoy �� brother.

  • Love all your recipes and videos! So good! And vegan! Yea!! Thanks for your great ideas! And you are so cute! Its great that you share all your ideas with us. Do you have a book yet?

  • ‼️Easy way to add artichoke You don’t have to make the artichoke from fresh you can buy canned in just water not the marinated kind. Or frozen! Most grocery stores will sell it canned

  • I like this recipe. I don’t know what I did wrong, whether the pan was too dark or what, but it came out so dry and worse when I reheated it.

  • I’ve never made artichoke dip before today and hoping this will be great for Thanksgiving appetizer! Thanks for the easy recipe and walk through. Can’t wait to dig into this tomorrow.

  • Wonderful as usual! Loved the crunch at the end! Don’t worry about your sweet hubby being camera shy right now. We’ll get our way in our own sweet time��We do need some Alex time! He’s great! And I love the looks you give him��

  • Thanks for all of the great ideas �� we love making pita chips at home but haven’t tried the air fryer! We do the same with corn tortillas!