I have been searching for yummy recipes and have noticed a number of them are directing the cook to throw ingredients into a food processor. Before I didn’t need one but now that I am cooking more I see it in the recipes and it is a must have. 🙂

Carl and I went to Target on Friday night and we found a nice affordable blender. It is called the Shark Ninja Express Chop. I used it to make my artichoke dip. It was so slick, easy to get the food out of it and super easy to clean. It was only $19.99, what a steal! Great addition to my kitchen.

Here is the healthy artichoke dip I made. My sister had shared the recipe with me, I can eat it because it is gluten free, it is also on the Tasty Kitchen site. Carl used baked pita chips with the dip-not gluten free so I used a different chip.

Healthy Spinach Artichoke Dip

• 1 teaspoon Olive Oil
• 1 clove Garlic, Pressed And Minced
• 1 whole Small White Onion, Minced
• 2 cans Quartered Artichoke Hearts, 14 Ounce Cans, Drained
• 6 cups Raw Baby Spinach Leaves, Stemmed
• ½ teaspoons Salt
• ½ teaspoons Fresh Ground Black Pepper
• ½ cups Parmesan Cheese, Shredded

Preheat oven to 350 degrees F.

In a large nonstick skillet heat olive oil over medium heat. Add garlic and chopped onion and saute until tender, about 2 minutes. Chop one can of artichoke hearts into 1/2″ pieces. Add pieces to skillet and heat for one minute. Add spinach leaves, turning constantly until leaves have softened. Remove from heat.

In a small food processor, blend remaining can of artichoke hearts until smooth. Add salt and pepper and mix to combine. Spoon puree into a medium bowl. Add sauteed spinach and artichoke heart mixture and fold to combine. Add 1/4 cup Parmesan cheese and stir.

Place mixture into a 2-3 cup oven-safe crock. Top with remaining 1/4 cup cheese and bake in the preheated oven for 20 minutes. Then place oven on high broil, and broil until cheese is lightly browned.

Allow to cool for 5 minutes prior to serving. Serve with Wasa crackers, flatbread, or pita chips.

Nutrition Info per 1/2 cup serving: 95 calories, 3 g fat, 6 g protein, 10 g carbohydrates, 2.5 g fiber