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Olive Garden Hot Artichoke-Spinach Dip Reduced Fat/Calorie

By Todd Wilbur


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I tweaked this world-famous hot artichoke and spinach dip for an appearance on The Dr. Oz Show. Now you can enjoy your favorite appetizer guilt-free. Using reduced-fat cream cheese and Greek yogurt, this recipe cuts the fat and calories of the original dish nearly in half.

Original                 Todd's
488 calories          264 calories
 23g fat                  15g fat
 

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  • 1 cup chopped frozen artichoke hearts, thawed and diced
  • 1/2 cup frozen chopped spinach, thawed
  • 2 tablespoons water
  • 4 ounces reduced-fat cream cheese
  • 4 ounces 2% Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons low-fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • Pinch ground black pepper
  • 1/2 tomato, diced
For Dipping
  • Crackers
  • Toasted bread
  • Pita chips
  • Raw sliced vegetables
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Combine the diced artichoke hearts and chopped spinach in a microwave-safe bowl with 2 tablespoons of water, cover the bowl with plastic and poke a few holes in it to vent.

      2. Microwave the vegetables on high for 6 minutes.

      3. Combine the remaining ingredients in a small saucepan. Add the steamed artichokes and spinach and place the pan over medium/low heat, stirring often for 10 minutes or until simmering.

      4. Just before serving, you may wish to broil the dip in an oven-safe dish for 1 to 2 minutes (under high broil) or just until slightly brown on top.

      5. Arrange the diced tomato in a pile in the center of the dip and serve with crackers, toasted bread, pita chips or raw vegetables for dipping.

      Serves 4.

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