Friday, 8 May 2015

Greek Yogurt Spinach Artichoke Dip

Greek yogurt is the perfect base for creating a healthier veggie or chip dip (8.1g of protein per 1/4 cup!). This cold dip tastes best after refrigerating for a couple of hours to allow the flavors to come together. If you prefer a smooth consistency, you could put all the ingredients into a food processor, but I chopped the veggies by hand for a chunky dip.

Makes 2.5 cups

Ingredients

500g plain Greek yogurt (1 container)
1 cup Parmesan cheese, shaved or grated
2 cups (packed) arugula and baby spinach, roughly chopped
1/2 cup sun dried tomatoes, packed in oil, diced
1/2 cup marinated artichokes, diced
1 clove garlic, minced
1 tsp onion powder
Salt and pepper, to taste
Serve with pita chips and veggie sticks for dipping

Directions

In a large bowl, combine all ingredients and mix together with a fork. Season with salt and pepper.

Refrigerate for 1 to 2 hours before serving.

Nutrition (per 1/4 cup)

Calories 84
Fat 4.5g
Carbohydrates 3.1g
Fibre 0.6g
Protein 8.1g

No comments:

Post a Comment