Thick And Creamy Artichoke Spinach Dip, With Big Pretzels

Instructions

1. Heat oven to 400 degrees F.
2. Finely chop the artichoke hearts and place them in a medium bowl.
3. Add spinach, yogurt, cup of the cheese, sour cream, pepper and nutmeg.
4. Mix well and spread into a 9-inch pie plate or quiche dish.
5. Sprinkle remaining cup cheese over dip and bake 20 minutes or until heated through.
6. Serve warm or at room temperature with carrots, endive leaves and pretzels for dipping.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 35 minutes
Servings: ................. 4-6

Ingredients

1 (14 oz.) can quartered or whole artichoke hearts in water, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 (7 oz.) tub 2% fat Greek style yogurt, such as Fage or Trader Joe's
cup shredded Parmigiano-Reggiano cheese, divided
2 tablespoons light sour cream
1/8 teaspoon each: salt, freshly ground black pepper and freshly ground nutmeg
2 cups baby carrots or large carrot chips (packaged in the produce section, such as Bolthouse brand)
1 head Belgian endive, end trimmed, separated into leaves
16 pretzel rods

Health info:
Calories: 163 Artichoke extract stimulates the natural bile flow, which can prevent gallstones. Artichoke leaves contain silymarin, a powerful antioxidant good for the liver.

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