Spinach and artichoke dip
Yields8 Servings
Ingredients
5 cups fresh spinach, wilted (or about 1.5 frozen)
2 tbsp lupin flakes
¼ tsp onion powder
¼ tsp garlic powder
black pepper
¼ cup greek yoghurt
200 g artichokes, drained and chopped
½ cup cottage cheese
½ cup mozzarella cheese
1 pinch parmesan
1 packet wholemeal pita bread
1 tsp olive oil
2 garlic cloves, crushed
Method
1
Wilt spinach if using fresh.
2
Place all ingredients in a bowl and mix well.
3
Transfer to a small oven proof dish and cook for about 25 minutes.
4
Cut pita breads into triangles.
5
Mix olive oil and crushed garlic and brush on the pita.
6
Place in the oven for the last 5-10 minutes of the dip cooking time and serve on the side, along with sliced veggies.
Recipe Credit: Grains & Legumes Nutrition Council
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Ingredients
Ingredients
5 cups fresh spinach, wilted (or about 1.5 frozen)
2 tbsp lupin flakes
¼ tsp onion powder
¼ tsp garlic powder
black pepper
¼ cup greek yoghurt
200 g artichokes, drained and chopped
½ cup cottage cheese
½ cup mozzarella cheese
1 pinch parmesan
1 packet wholemeal pita bread
1 tsp olive oil
2 garlic cloves, crushed
Directions
Method
1
Wilt spinach if using fresh.
2
Place all ingredients in a bowl and mix well.
3
Transfer to a small oven proof dish and cook for about 25 minutes.
4
Cut pita breads into triangles.
5
Mix olive oil and crushed garlic and brush on the pita.
6
Place in the oven for the last 5-10 minutes of the dip cooking time and serve on the side, along with sliced veggies.
