Spinach and Artichoke Dip
Spinach and artichoke dip. Such a great fall classic – and a perfect snack for watching the game on Sunday. This recipe has white beans, which makes it rich in protein and light in calories, so you don’t need to feel bad about eating a whole bunch.This is the fifth and final recipe in our celebration of five fabulous fall recipes. Let’s get cooking!
Servings: 5 cups
Ingredients
- 4 blocks of frozen spinach about 4 cups
- 15 oz can white beans
- 2 cans of artichokes
- 8 oz of cream cheese
- 1 cup of plain greek yogurt
- 2 cloves of garlic chopped
- 1 teaspoon of chili powder
- salt and pepper
Instructions
- First up - get out the slow cooked and gather all of your ingredients.
- Take the cooked white beans (you can used cans if you like, but I just cook my own) and blend them in the food processor. This will give the dip a rich smooth taste and pack that protein punch.
- Drain them and chop up the artichokes a bit.
- Chop the garlic and add everything into the slow cooked.
- Cook on low for about 2-3 hours until everything is nice and blended.
- Done. Eat with chips, vegetables, or pita bread.