Spinach and artichoke dip

Yields8 Servings
Category, ,

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

 

 

You may also enjoy...

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.

Spinach and artichoke dip