Tuesday, May 28, 2013

Spinach-Artichoke Greek Yogurt Dip (C1)

16 oz container Plain Nonfat Greek Yogurt
14 oz can artichoke hearts, drained, chopped, squeezed dry
1/2 to 3/4 cup parmesan cheese
Half of 10 oz package frozen chopped spinach, thawed, squeezed dry
2 scallions, chopped
2 Tbsp chopped fresh dill
2 tsp dry Greek seasoning
1 tsp grated lemon zest

Garlic to taste
Red pepper flakes (optional--for those who enjoy a little more spice to their dip!)

1 head green cabbage (optional)

Combine all ingredients except for the cabbage head.

If desired, serve the dip in a hollowed-out cabbage head.

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