RecipesSnack
Snack
Spinach and Artichoke Protein Dip
Spinach and artichokes folded through skyr and soft cheese, baked under mozzarella until bubbling and served hot from the dish with veg sticks or warm pitta.
- Serves
- 6
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 146kcal
- Protein
- 17.8g
- Carbs
- 11.4g
- Fat
- 3.7g
- Fibre
- 2.9g
Ingredients
For 6 servings · MetricUS
- 450g2% skyr
- 150glight soft cheese
- 200gfrozen spinach, thawedsqueezed dry
- 240gartichoke hearts, drained
- 60glight mozzarella, grated
- 30gParmesan, grated
- 2 clovesgarlic, finely chopped
- salt and black pepperto taste
- 16 oz2% skyr
- 5 ozlight cream cheese
- 7 ozfrozen spinach, thawedsqueezed dry
- 8½ ozartichoke hearts, drained
- 2 ozlow-fat mozzarella, grated
- 1 ozParmesan, grated
- 2 clovesgarlic, finely chopped
- salt and black pepperto taste
Method
Prep the vegetables.
Heat the oven to 200C fan or 425F.
Squeeze as much water as you can out of the thawed spinach and roughly chop the artichoke hearts.
Make the base.
In a bowl, mix the skyr, light soft cheese, Parmesan and garlic until smooth.
Season with salt and black pepper.
Fold in the spinach and artichokes.
Bake.
Spread into a small baking dish and scatter the mozzarella over the top.
Bake for 18 to 20 minutes until hot through and golden on top.
Serving.
Serve hot from the dish.