It’s Tasty Tuesday!! A weekly feature where every Tuesday we share a weight loss surgery friendly recipe for you to enjoy!
Artichoke and Spinach Dip
Yields 8 servings
1 can (14 oz.) artichoke hearts, drained and coarsely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 clove garlic, finely minced
8 oz. cream cheese
1/2 cup grated parmesan cheese, regiano
1/2 cup grated romano cheese
1/4 tsp. freshly-ground black pepper
1/4 tsp. garlic salt
1/2 tsp. fresh basil, chopped
1/4 cup mozzarella cheese, grated cheese–grated
1.) Heat oven to 350°. Grease a 1-quart ovenproof dish.
2.) In a food processor, process spinach, artichoke hearts, garlic, cream cheese, parmesan, romano, basil, garlic salt and pepper until well combined.
3.) Spread mixture in prepared pan and bake until warmed through, about 30 minutes.
4.) Sprinkle mozzarella cheese over top for the last 10 minutes. Serve hot with sliced vegetables.
Nutritional Facts: Per Serving (excluding unknown items); 166 Calories, 14g Fat (75.8% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 350mg Sodium
**Another Idea:Canned artichoke hearts are called in this recipe because they have a deep flavor. This recipe yields 4 cups and can be kept refrigerated up to 4 days.
Recipe adapted by: Dick Stucki, “Cookin’ For Weight Loss Surgery Patients” Photo Credit: Cooking Classy
What is your favorite weight loss surgery friendly recipe?