Description
Dips are some of my favorite snacks, especially when you can get a dose of veggies and healthy ingredients in them. This Spinach Artichoke Dip delivers on all counts.
Ingredients
Scale
- 2 bags (10 ounces each) fresh spinach, large stems trimmed
- 1 tablespoon butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons gluten-free flour
- 1¼ cups kefir
- 1¼ cups grated Parmesan cheese
- ¼ cup goat milk yogurt
- 1 teaspoon coconut aminos
- ½ teaspoon fresh lemon juice
- ½ cup shredded cheddar cheese
- ½ cup artichoke hearts, chopped
- dash of sea salt
- dash of hot sauce or crushed red pepper, optional
Instructions
- Bring a pot of salted water to a boil. Stir in spinach and cook for 30 seconds. Rinse and drain under cold water and squeeze out excess moisture. Roughly chop spinach and set aside.
- Melt butter in a saucepan over medium heat. Add onion and garlic and season with sea salt. Cook, stirring, until onion is soft. Add flour and stir for 1 minute. Add kefir and stir for 1 minute longer.
- Remove pan from heat. Stir in Parmesan, yogurt, coconut aminos and lemon juice. Return to heat. Add shredded cheese, artichoke hearts and reserved spinach and stir until cheese melts.
Notes
This recipe stores well, so if you have a game day the following day or are throwing a party, feel free to make it a day or so ahead of time.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Dips, Snacks
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.3 cups
- Calories: 231
- Sugar: 4g
- Sodium: 765mg
- Fat: 12.9g
- Saturated Fat: 7.3g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 15.6g
- Fiber: 5.1g
- Protein: 16.8g
- Cholesterol: 37mg