Spinach and Artichoke Dip
- Number of Servings: 6
Ingredients
10 oz spinach14oz artichoke heart drained1/2 cup light mayo1 tbsp fresh or 1/2 tsp dried dill1 small garlic clove, minced1 1/4 cup low fat yogurtsalt and pepper to taste
Thaw spinach and squeeze dry. In food processor, process spinach and artichokes until coarsely chopped. Add mayo, dill and garlic, process until mixed.
Stir in yogurt. Season with salt and pepper to taste,
Dip can be covered and refrigerated for up to 24 hours. If to thick add more yogurt.
Makes about 3 cups and the recipe says 14 calories per tablespoon.
Number of Servings: 6
Recipe submitted by SparkPeople user PHONEBUG.
Stir in yogurt. Season with salt and pepper to taste,
Dip can be covered and refrigerated for up to 24 hours. If to thick add more yogurt.
Makes about 3 cups and the recipe says 14 calories per tablespoon.
Number of Servings: 6
Recipe submitted by SparkPeople user PHONEBUG.
Nutritional Info Amount Per Serving
- Calories: 169.4
- Total Fat: 9.1 g
- Cholesterol: 11.7 mg
- Sodium: 263.1 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.4 g
- Protein: 4.7 g
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