- 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
Spinach Artichoke Dip w 8 Healthy Crackers and Celery -1-0Submitted by: JAYDEE62009
View the original recipe for Spinach Artichoke Dip
IntroductionHigh 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.
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
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
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.