Servings: 4 Tbsp
Calories: 63.6kcal
Equipment
- strainer
- coffee filter
- food processor
- Cutting board
- Chef knife
Ingredients
- 1 c plain non fat yogurt
- ½ c fat free ricotta
- 2 tbsp light Miracle Whip
- 4 tbsp grated romano cheese, parmesan also works
- 2 tbsp well drained & packed chopped spinach, I used frozen.
- 2 tbsp finely chopped onion
- ½ tsp garlic powder
- ½ can quartered or whole artichoke hearts
Instructions
- Before going to bed place the yogurt and ricotta in a coffee filter lined strainer that has been placed in a bowl. Cover the strainer with plastic wrap, and place the strainer/bowl in the refrigerator over night or longer until ready to make the dip.
- Place the yogurt, ricotta and light Miracle Whip into a mixing bowl. Mix until thoroughly blended.
- Add the romano or parmesan cheese and mix it into the dip mixture.
- Add the chopped spinach and, mix until it is evenly distributed through out the dip base.
- Add the garlic powder to the dip base and mix it in.
- Drain the artichoke hearts and place in a food processor and pulse it until they are finely chopped.
- Add the artichoke hearts to the dip base and mix until they are uniformly distributed throughout the dip. Taste the dip and add more garlic powder if you think it is needed.
- Transfer the dip to a covered container or serving bowl covered with plastic wrap and refrigerate until ready to serve.
- Serve with a variety of dippers and enjoy. Refrigerate leftovers.
Nutrition
Serving: 4tbsp | Calories: 63.6kcal | Carbohydrates: 6.7g | Protein: 5.1g | Fat: 1.6g | Saturated Fat: 0.7g | Sodium: 226mg | Fiber: 0.4g | Sugar: 4.4g
Tried this recipe?Let us know how it was!
