Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip

Name: Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Global
Ingredients: 794 grams extra small artichoke hearts, packed in water, drained and patted dry (recommended: Reese); 3 Tbsps fresh basil, cut into julienne; 237 milliliters Greek yogurt (recommended: Fage 2 percent); 1 Dash ground nutmeg; 118 milliliters shredded low-fat mozzarella cheese; 1 Tbsp olive oil; 1 onion, finely diced; 4 Tbsps Parmesan; 10 servings Salt and freshly ground pepper; 237 milliliters fresh spinach, cut into julienne

Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip is A mixture of olive oil, basil, greek yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Preheat the oven to 175 degrees F.

Equipment you will use

Oven

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. Keep warm in the oven while preparing the spinach and artichoke dip.

Ingredients you will need

Artichoke Hearts

Artichoke Dip

Spinach

Equipment you will use

Grill Pan

Grill

Oven

In a large skillet, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute the onions until tender and translucent, about 3 minutes.

Ingredients you will need

Onion

Add the spinach and cook until wilted and all the moisture in the pan has evaporated, about 3 minutes. Chop the reserved whole artichoke hearts and add, along with the Greek yogurt, mozzarella and Parmesan. Cook until cheese has melted.

Ingredients you will need

Artichoke Hearts

Greek Yogurt