Mini Grilled Artichoke Hearts With Low Fat Spinach And Artichoke Dip
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 175 degrees F
2
Halve all but 2 of the artichoke hearts and grill the rest over medium-high heat on an oiled grill (a grill pan may be substituted) until lightly charred and warmed through
3
Keep warm in the oven while preparing the spinach and artichoke dip
4
In a large skillet, heat the olive oil over medium-high heat
5
Saute the onions until tender and translucent, about 3 minutes
6
Add the spinach and cook until wilted and all the moisture in the pan has evaporated, about 3 minutes
7
Chop the reserved whole artichoke hearts and add, along with the Greek yogurt, mozzarella and Parmesan
8
Cook until cheese has melted
9
Add the basil and nutmeg, season with salt and pepper, and serve on top of grilled artichoke hearts