Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip Recipe

Name: Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14-ounce) cans extra small artichoke hearts, packed in water, drained and patted dry (recommended: Reese); 1 tablespoon olive oil; 1/2 onion, finely diced; 1 cup fresh spinach, cut into julienne; 1 cup Greek yogurt (recommended: Fage 2 percent); 1/2 cup shredded low-fat mozzarella cheese; 4 tablespoons Parmesan; 3 tablespoons fresh basil, cut into julienne; Dash ground nutmeg; Salt and freshly ground pepper; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

2 (14-ounce) cans extra small artichoke hearts, packed in water, drained and patted dry (recommended: Reese)
1 tablespoon olive oil
1/2 onion, finely diced
1 cup fresh spinach, cut into julienne
1 cup Greek yogurt (recommended: Fage 2 percent)
1/2 cup shredded low-fat mozzarella cheese
4 tablespoons Parmesan
3 tablespoons fresh basil, cut into julienne
Dash ground nutmeg
Salt and freshly ground pepper
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (14-ounce) cans extra small artichoke hearts, packed in water, drained and patted dry (recommended: Reese), 1 tablespoon olive oil, 1/2 onion, finely diced, 1 cup fresh spinach, cut into julienne, and more.

Yes, Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip

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