Spinach and Artichoke Dip
Summary
This creamy dip gets a surprising bit of bite
from a small amount of horseradish. And it’s
loaded with tasty morsels of artichoke
hearts, spinach, roasted red bell peppers,
and green onions, making it a breeze to
sneak some extra vegetables into your diet.
Serve it with whole-grain pita chips or raw
vegetables for dipping, or spread it on
triangles of whole-grain toast.
-
- Prep time
- 15 min
-
- Servings
- 26 Servings
-
- Serving size
-
2 tbsp
Ingredients
Ingredients
-
frozen artichoke hearts (thawed and chopped)
- 12 oz
- 340 g
-
-
Plain Nonfat Greek yogurt
- 1 1/2 cup
- 1 1/2 cup
-
-
frozen spinach (thawed and squeezed dry)
- 10 oz
- 284 g
-
-
grated Parmesan cheese
- 1/2 cup
- 1/2 cup
-
-
roasted red peppers (drained and chopped)
- 1/2 cup
- 1/2 cup
-
-
green onions (thinly sliced)
- 2
- 2
-
-
minced onion or 1 tsp onion powder
- 1 tbsp
- 1 tbsp
-
-
horseradish (optional)
- 1 tsp
- 1 tsp
-
-
garlic powder
- 1/2 tsp
- 1/2 tsp
-
-
salt
- 1/8 tsp
- 1/8 tsp
-
-
hot sauce
- to taste
- to taste
-
Recommended for You
-
Dip de espinacas y alcachofas
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Mini-Artichoke Cakes
10 min20 min10 -
Onion, Spinach, and Artichoke Dip
15 min15 min20
Directions
Directions
-
In a medium bowl, stir together all the ingredients. Cover and refrigerate for at least 30 minutes, or until the minced onion has softened.