Description
This is a great low fat alternative to high-fat, creamy artichoke spinach dips. This has a tangier flavour.
Ingredients
- 15 leaves Baby Spinach
- ½ cups Greek-style Yogurt
- 1 cup Marinated Artichoke Hearts, Drained
- ¼ cups Parmesan Cheese, Grated
- 1-¼ Lemon, Juiced
- 1 teaspoon Lemon Rind, Finely Grated
Preparation
Wash the baby spinach leaves, and place in a microwavable bowl (a cereal bowl works). Microwave the spinach on high for 10 seconds until the spinach is wilted.
Put the spinach and remaining ingredients in a food processor. Pulse until the dip is combined. This only takes a few seconds.
Serve dip with vegetables such as peppers, carrots and sugar snap peas or with pita bread, sliced. Or use as a base for artichoke pizza.
