Share Our Garden!: Garden Goodie Low Fat Spinach & Artichoke Dip

TODAY'S SEEDS OF WISDOM

JUST BLOOMED TODAY
GARDEN UPDATE
GARDEN GOODIES-SHARE OUR GARDEN RECIPE #0069 LOW FAT SPINACH & ARTICHOKE DIP
FAUNA
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JUST BLOOMED TODAY

Pansy

GARDEN UPDATE
Lovely and sunny today but still a wee bit chilly. The plants enjoyed their good soak, and so did I because it meant I didn't have to water!

Did my 'plant spa day' and gave them their bananafanafofana, and because the ground was so wet, I was able to dig way down for the roots. Hopefully they will be enjoying the effects soon.

Bought some more lettuce, since sadly my indoor-to-outdoor lettuce couldn't handle the cold night temps. Do you get any seed catalogs? I just love going through them and seeing all the new plants. We saw one we may just not be able to live without, new this year, a black petunia!
GARDEN GOODIES~SHARE OUR GARDEN RECIPE #0069 LOW FAT SPINACH AND ARTICHOKE DIP
Been keeping an eye on the ol' scale? Here's a great recipe where the high fat regular version of all ours favorite recipe has been adapted to a lower fat version. Serve the warm dip with whole wheat pita chips, baked tortilla chips or veggie sticks.

SPINACH AND ARTICHOKE DIP

Start to finish: 20 minutes

Servings: 8

1 ounce (1 serving) whole-grain crackers, crushed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 tablespoons grated Parmesan cheese

6 ounces plain nonfat Greek yogurt

4 ounces low-fat cream cheese (Neufchatel)

1 teaspoon lemon zest

2 teaspoons minced fresh oregano

2 teaspoons minced fresh mint

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 small yellow onion, diced

1 clove garlic, minced

5-ounce package fresh baby spinach

14-ounce can artichoke hearts, lightly chopped

Heat the oven to 400 F. Coat a small casserole or gratin dish with cooking spray.

In a small bowl, combine the cracker crumbs, garlic powder, onion powder and Parmesan. Set aside.

In a food processor, combine the yogurt, cream cheese, lemon zest, oregano, mint, salt and pepper. Pulse until smooth.

In a large skillet over medium-high, heat the oil. Add the onion and garlic and saute until soft, about 5 minutes. Add the spinach and cook until soft and any liquid has evaporated, about another 5 minutes. Remove from the heat and stir in the artichokes and the yogurt mixture. Spoon into the prepared dish.

Sprinkle the cracker crumb mixture over the dip and bake for 10 to 15 minutes, or until hot. Serve warm.

Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 45 calories from fat (37 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 14 g carbohydrate; 6 g protein; 3 g fiber; 560 mg sodium.

GARDEN GIGGLE