How to Make Artichoke Dip
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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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