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Spinach and Artichoke Dip
15 min prep time
26servings
Recipe by
American Diabetes Association and American Diabetes Association
Source
Diabetes & Heart Healthy Cookbook
Photo by
Mittera
How to Make Spinach and Artichoke Dip
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.
15 min prep time
26servings
2 tbsp
Print Recipe >
Step-By-Step Instructions:
- In a medium bowl, stir together all the ingredients. Cover and refrigerate for at least 30 minutes, or until the minced onion has softened.
Nutrition facts
26 Servings
-
Serving Size
2 tbsp
- Amount per serving Calories 30
-
Total Fat
0.5g
- Saturated Fat 0.5g
- Sodium 100mg
-
Total Carbohydrate
3g
- Dietary Fiber 1g
- Total Sugars 1g
- Protein 3g
- Potassium 105mg
- Phosphorous 45mg
Ingredients
frozen artichoke hearts (thawed and chopped)
12 oz
Plain Nonfat Greek yogurt
1 1/2 cup
frozen spinach (thawed and squeezed dry)
10 oz
grated Parmesan cheese
1/2 cup
roasted red peppers (drained and chopped)
1/2 cup
green onions (thinly sliced)
2
minced onion or 1 tsp onion powder
1 tbsp
horseradish (optional)
1 tsp
garlic powder
1/2 tsp
salt
1/8 tsp
hot sauce
to taste
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