Light Artichoke Dip

Light Artichoke Dip

1 15-ounce can artichoke hearts in water, rinsed and drained
3/4 cup cannellini beans, rinsed and drained
1/4 cup chopped frozen spinach, thawed and drained well
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-fat sour cream
2 tablespoons part-skim ricotta
1/2 teaspoon olive oil
1/8 teaspoon garlic powder

Preheat oven to 350 degrees. Combine all ingredients in a food processor and pulse until it reaches the consistency of bean dip.

Spread mixture in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with pita chips or cut veggies. Makes 6 servings.

Nutrition information per serving: 68 calories, 5 grams protein, 9 grams carbohydrate, 2 grams fat.

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About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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