Artichoke-Spinach Dip

Recipe adapted from “Recipes for the Heart,” American Heart Association

Ingredients

• 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (14-ounce) can artichoke hearts, rinsed and well drained
• 3/4 cup fat-free plain yogurt (Greek preferred)
• 1/4 cup coarsely snipped fresh parsley or basil
• 1/8 – 1/4 cup coarsely chopped green onions
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup light ranch dressing
• *Optional:  sprinkle chopped tomatoes on top before serving

Directions

Mix all ingredients in a food processor or blender until the mixture is almost smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour before serving.  

Yield: 10 servings.  (1 serving = 1/4 cup)