Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

This hearty dip is a winter favorite, especially for entertaining around the holiday season. Unfortunately, this dip (traditionally made with mayonnaise and loaded with cheese and salt) can ruin your New Year’s resolutions before they even start! I slimmed down the traditional creamy dip and pumped up the protein by using low-fat Greek yogurt, minimizing cheese and salt content and keeping the ingredients simple. This way, you can step into the New Year with your skinny jeans – and your favorite dip!

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IngredientsĀ (serves 6):

1 1/2 C 2% fat Greek yogurt

3/4 C fresh grated parmesan cheese

1 C frozen, chopped spinach, thawed

12 oz canned artichoke heart, drained

3 Tbsp all-purpose flour

2 Tbsp paprika

1 Tbsp garlic powder

1/2 tsp salt

Ready to bake in the oven!

Ready to bake in the oven!

Directions:

1. Preheat oven to 325 degrees Fahrenheit.

2. Squeeze out excess water from thawed spinach and drained artichoke hearts (using paper towel or a dish towel) so that the vegetables are no longer wet.

3. Add Greek yogurt and flour to a large mixing bowl and mix until well-combined. This prevents the Greek yogurt from curdling.

4. Chop the artichoke hearts into small pieces and add artichoke hearts, spinach, spices (paprika, garlic powder and salt) and 1/2 C parmesan cheese to mixing bowl. Mix all ingredients together.

3. Sprinkle remainder 1/4 C parmesan cheese on top and bake in oven until the top is browned and the dip is hot through the center, about 45 minutes. Let cool for 5 minutes and serve hot with pita chips, brea, or veggies and enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 148 calories, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 18 mg, Carbohydrates 12 g, Fiber 2 g, Protein 13 g, Sodium 610 mg, Calcium 225 mg

 

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Russet and Sweet Potato Latkes

Russet and Sweet Potato Latkes

Chanukah may be coming to a close, but it is still the holiday season and these russet and sweet potato latkes are a festive addition to any holiday meal or party. Combing the russet potato with the sweet potato allows for a sweet, heartier latke without straying too far from the traditional version. And the best part? Each latke is under 100 calories!

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Ingredients (yields ~20 latkes)

2 medium sweet potatoes

2 large russet (baking) potatoes

1 sweet onion, finely chopped

1 large egg plus 2 egg whites

1/2 C canola oil

3/4 tsp salt

1/8 tsp ground black pepper

sweet potato is grated!

sweet potato is grated!

Directions:

1. Peel potatoes. After peeling each potato, place in large bowl of cold water to prevent browning.

2. Pat dry potato and grate by hand. Repeat for the remaining potatoes.

3. Once all potatoes have been grated, use a cheesecloth, dishtowel or paper towel and thoroughly dry potatoes by ringing out all excess water. Place grated potatoes in a large mixing bowl.

4. In a separate bowl, crack 1 egg and two whites and scramble with a fork. Add to potatoes.

5. Add salt, pepper and onion. Mix ingredients with hands until well combined.

6. Pour about 1/4 of the oil in a large frying pan (I find that a stainless steel pan works best) and warm over medium heat.

7. Take about 1 spoonful of batter, roll it into a ball and flatten the mixture (the latke should be about the size of half of your palm). Place latke in oil and repeat until the frying pan is full (usually about 5 latkes can fit in one pan). Cook until browned (about 5 minutes on each side).

8. Transfer cooked latkes over to a plate covered with paper towel to absorb excess oil. Repeat steps 6-7 until the mixture is used.

9. Enjoy! Serve on their own, or with applesauce or sour cream (or try them with Greek yogurt to increase the protein content and decrease the fat content!)

Ready to be formed into latkes!

Ready to be formed into latkes!

The Goods: What’s Inside?

Nutritional Analysis Per Serving (serving size is 1 latke)

Calories 97 calories, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 9 mg, Carbohydrates 10 g, Fiber 1 g, Protein 2 g, Sodium 102 mg, Calcium 12 mg

Yum! Almost done!

Yum! Almost done!