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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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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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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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11 comments

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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 ����