Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Friday, December 08, 2006

Fresh Spinach-Artichoke Baked Dip

In one word: Yum! This recipe also comes from Delicious Living (Nov. 06). Anyone see a pattern to my posts? I promise my next recipe will not be from the same source. In any case, my girlfriend made this a few weeks ago and it was absolutely decilious. It's packed with flavor (garlic cloves are nature's flavor crystals after all), quite easy to make, has plenty of protein, and unlike many spinach-artichoke dips, it doesn't have heavy cream or lots of mayo. Enjoy!


1 cup nonfat plain yogurt
9 oz baby spinach leaves
1/2 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
2 tbsp canola mayo (substituting normal light mayo works well too)
2 cloves garlic, crushed
1/2 tsp freshly ground black pepper
1/2 teaspoon kosher salt (regular salt will do just fine)
1 tsp hot pepper sauce, or more to taste
1 14-oz can quartered artichoke hearts, drained
2 tbsp grated Parmesan cheese

Makes about 3 cups. Serve with whole wheat crackers or pita.

  1. Place yogurt in a fine sieve over a medium bowl. Cover and refrigerate. Let drain for 1 hour.
  2. Preheat oven to 350. Fit a steamer basket in a large pot with 1-2 inches water and add spinach. Bring to a boil and steam spinach until lightly wilted. Transfer to a colander and let cool. Wring out excess water.
  3. Place spinach in a food processor. Add drained yogurt, 1/2 cup Parmesan cheese, mozzarella, mayo, garlic, pepper, salt, and hot sauce. Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms.
  4. Place mixture in a 1-quart baking dish and sprinkle with 2 tbsp. Parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes.


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