Spinach Artichoke Dip

Pop-eye the Sailorman did not lie about the strength-boosting power of spinach. It is known to contain Vitamins A, B6, C, E and K as well as manganese, folate, magnesium, and iron. It is also rich in riboflavin, calcium, potassium and dietary fiber. It also has iron which is essential to maintaining the health of red blood cells.

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Artichoke, on the other hand, contains low calories and fat as well as folic acid which can be beneficial for the development of yet-to-be-born babies. It also contains vitamins C and K. It also has sufficient levels of iron, potassium and copper which are all needed to maintain a healthy blood flow and the circulatory system as a whole.

Imagine combining these two power-boosting vegetables in a delicious chips dip—that will surely pack a punch!

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• ½ cup fat-free sour cream
• 1 cup fat-free cottage cheese
• ¼ cup grated Parmesan cheese
• At least 2 cloves garlic, depending on your preference
• 1 can artichoke hearts, drained (1 ½ cups)
• 1 10-ounce pack of frozen spinach, thawed

Remove excess water from the spinach by pressing it between two plates. Put the garlic in the food processor to be chopped, and then add the cottage cheese. Process this mixture until smooth. Afterwards, add the spinach and artichoke hearts. Whirl the mixture until chunky or smooth, depending on your preference. Then, add the sour cream and the Parmesan cheese and blend it. You may also sprinkle on the Parmesan cheese on top of the dip, instead of mixing it in.
This recipe can be served hot or cold as a dip for toasted bagel or pita chips.
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Servings: 8

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