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Artichoke & Spinach Dip

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Here is a slightly different take from the recipe on page 104 in Doug Kaufman’s Book, Eating Your Way To Good Health.  We added a little more spinach and prepared it a different way.


1 Can Artichoke Hearts (packed in water) (drained and chopped)
2 Cups Spinach (chopped)
1 tsp Olive Oil
8oz. Cream Cheese
1/2 Cup Plain Greek Yogurt
1/2 tsp Crushed Red Pepper Flakes
1/8 tsp Garlic Powder
1/4 tsp Salt
Dash of Cracked Black Pepper


Put olive oil in skillet and heat over medium to medium high heat.  Add Artichoke and Spinach and saute until spinach is wilted and artichoke is heated through.

Lower heat and add the rest of the ingredients.  Cream Cheese, Yogurt, Pepper Flakes, Garlic Powder, Salt & Pepper.

Stir to combine and cheese melts and heated through.


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