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
Spinach and Artichoke Dip

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
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Step-By-Step Instructions:

  1. In a medium bowl, stir together all the ingredients. Cover and refrigerate for at least 30 minutes, or until the minced onion has softened.
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Nutrition facts

26 Servings

  • Serving Size
    2 tbsp
  • Amount per serving Calories 30
  • Total Fat 0.5g
    • Saturated Fat 0.5g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • 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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