BAKED SPINACH & ARTICHOKE DIP

Gluten free      Vegetarian

Serving size: 50g

Serves: 12

Per serve: 530kJ | 8g protein | 2g fat | 21g carbs | 3g fibre

Ingredients

  • 100 g cream cheese

  • 100 g natural yoghurt

  • 3/4 cup Parmesan cheese, finely grated

  • 150 g frozen spinach, thawed

  • 200 g whole marinated artichoke hearts, diced

  • 1 whole chili, thinly sliced

  • 2 cloves of garlic, minced

Method

  1. Preheat oven to 190°C

  2. Mix all ingredients together and pour into an oven-safe ramekin

  3. Bake in the oven for 20-30 minutes, or until bubbling and lightly browned

  4. Serve with crackers, sliced vegetables, or on toast.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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