Here is an appetizer for your upcoming Thanksgiving party festivities.
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Ingredients
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8 oz/225g cream cheese (reduced fat if you dare)
16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that’s important for you)
2 Tbsp butter
1 1/2 cups/145g parmesan cheese
14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz/280g frozen spinach (thawed and drained)
2-3 garlic cloves
8 oz/225g cream cheese (reduced fat if you dare)
16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that’s important for you)
2 Tbsp butter
1 1/2 cups/145g parmesan cheese
14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz/280g frozen spinach (thawed and drained)
2-3 garlic cloves
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1. In a medium pot over medium heat, melt together cream cheese, Greek Yogurt, butter and Parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.
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2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach. Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.
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