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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 101.6
  • Total Fat: 4.3 g
  • Cholesterol: 6.5 mg
  • Sodium: 326.7 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Spinach Artichoke Dip w 8 Healthy Crackers and Celery -1-0 calories by ingredient
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Spinach Artichoke Dip w 8 Healthy Crackers and Celery -1-0

Submitted by: JAYDEE62009

View the original recipe for Spinach Artichoke Dip

Introduction

High fiber w high protein dip great served with your own homemade chips made from flatbread. High fiber w high protein dip great served with your own homemade chips made from flatbread.
Number of Servings: 4

Ingredients

    ents:

    Celery, raw, 0.50 cup, strips (remove)
    Spinach, frozen, .5 package (10 oz) yields(remove)
    Flatout Flatbread, Multi-Grain w Flax, 1 serving(remove)
    SoDeljicious Dairy Free AlmondPlus 5x Protein Unsweetened Almond Milk, 0.25 cup(remove)
    Artichoke Hearts - canned, .75 cup(remove)
    Sour Cream, 4 tbsp(remove)
    Cottage Cheese, Nonfat, 0.25 cup (not packed)(remove)
    Frigo Shredded Parmesan Cheese, 0.125 cup

Tips

Can be frozen for another time. Chips should be stored in a separate container if planning on using later. (Do NOT freeze chips as they lose crispness)
3 WW Pt-2 kisses


Directions

Blend cottage cheese, garlic, salt, fat free sour cream and the soy milk. Chop frozen spinach in blender with enough water to pulverize it into small pieces. Drain all excess water from spinach and blend into cheese mixture. Chop artichoke hearts into smaller pieces and add to other ingredients.

Put into individual 1/2 cup serving containers with lids. Mix in 1 Tablespoon Parmesan Cheese into each container. Heat in microwave when ready to eat. Can be eaten hot or cold.

To make the pita chips: Spray non-stick cooking spray on two flatbreads. Sprinkle on desired seasoning such as cumin, garlic, or Italian or leave plain. Press seasoning into flatbread with back of spoon. Heat for 2 min in 350 F and turn over, heating another 2 min. Divide each flatbread into 4 pieces, then divide again into 8th etc until you have 32 crackers. For this recipe, you get 4 crackers. You can also eat 1/2 c sliced celery in addition to the crackers with this recipe.






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