Page 148 - 28_Days_of_Clean_Eating.sanet.cd

Creamy

Vegetarian
Spinach-Artichoke Dip Gluten-Free

Hooray! It’s possible to enjoy this party-food favorite and still eat
clean. Whether scooped up with Baked Tortilla Chips (page 133),
Herbed Pita Chips (page 132), or fresh-cut veggies, you can’t go
wrong with this tasty, healthy, creamy spinach-artichoke dip.
Cooking Tip: If you like your spinach-artichoke dip hot, this one
can be heated up in the oven. Spoon the dip into a shallow baking
dish and bake at 350°F for 20 to 25 minutes or until bubbly.

2 garlic cloves, chopped ½ teaspoon freshly ground
1 (8-ounce) package cream black pepper
cheese, softened 1 (10-ounce) package frozen
1 cup plain Greek yogurt chopped spinach, thawed
2 tablespoons lemon juice and drained well
¼ cup freshly grated 1 (12-ounce) jar artichoke
Parmesan cheese hearts, drained
½ teaspoon salt
1. In a food processor, pulse the garlic, cream cheese, yogurt, lemon
juice, Parmesan cheese, salt, and pepper until combined.
2. Add the spinach and artichokes. Pulse to the desired smooth-
ness. Serve or store in an airtight container for up to 3 days.

Makes 2" ⁄ 2 cups. Prep time: 10 minutes.
1

Per serving (¼ cup): Calories: 134 Fat: 9.7g Saturated Fat: 6g Protein: 6.5g
Carbohydrates: 6.6g Fiber: 2.5g Sodium: 275mg

Snacks 147