Easy Healthy Spinach Artichoke Dip
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It’s been awhile since I posted a new recipe here on my website, so today, I wanted to share with you a super delish and amazingly easy spinach artichoke dip. And I promise you, it is well worth the wait. I have been wanting to make a healthier spinach artichoke dip for awhile now but just hadn’t had the time or the right occasion to do it. A last minute get together for New Year’s Eve provided me the perfect opportunity to try my hand at lightening up the usually high saturated fat, calorie laden dip, without decreasing its delicious factor.


How did I do this? Well, a lot of spinach artichoke dips contain boatload of cream cheese, mayonnaise, or both, which adds a lot of calories and saturated fat. Not that these ingredients are inherently bad, but when you are shoveling a delicious dip in your mouth, the saturated fat and calories can really add up quickly. So instead of cutting out the cream cheese completely, (cause you gotta have some creaminess factor for your spinach artichoke dip), I used a combination of reduced fat cream cheese, nonfat greek yogurt, and parmesan cheese. I felt that it was the perfect amount. The dip wasn’t too dry (all veggies and no “dip”), nor were the veggies over saturated. It also had great flavor, and no one could taste the yogurt. After I gathered all my ingredients I just mixed them all together in the pan I was going to bake it in (less clean up) and popped it in the oven…. and that is pretty much it!

Easy Healthier Spinach Artichoke Dip Recipe


Let me know if you try this recipe and how it turned out! You can do this by commenting here on my website or snapping a pic and tagging me @delishnnutrish on instagram or on my facebook page https://www.facebook.com/delishnnutrish/.


I hope everyone has a great weekend!


Healthier Spinach Artichoke Dip

10 Ounce Box of Frozen Chopped Spinach
9 Ounce Box of Frozen Artichoke Hearts
2 Minced Garlic Cloves
4 Ounces Reduced Fat Cream Cheese, Softened
1/2 Cup Nonfat plain Greek Yogurt
1/4 Cup Shredded Parmesan Cheese
Pinch of Salt
Dash of Ground Pepper

Thaw frozen veggies according to package directions and ensure spinach is drained well. Preheat oven to 350 degrees. Chop up artichoke hearts into bite sized pieces. Add everything to a 8×8 glass baking dish and mix well. Bake in oven for 25 minutes. Remove from oven and allow to cool slightly before serving.

Easy Healthy Spinach Artichoke Dip Recipe
Black Bean Brownies
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Replacing all purpose flour in brownie recipes with black beans can be a great start to make brownies more nutritious (less refined flour, more plant based protein and fiber), but sometimes they can turn out less than appetizing. After trying my hand at many different desserts containing beans, I have found two important rules. First, you need to mask the bean flavor with other stronger complementary flavors. Second, make sure you have enough dry ingredients.  If you don’t follow those rules, you end up with mushy bean dessert. Lucky for you, I already did all the baking and testing so you don’t have to subject yourself to some of my previous awful recipes :)


Black Bean BrowniesBlack Bean Brownies








If you like peanut butter, you can check out my peanut butter black bean brownies here. But if coffee and cream brownies sound more your style read on…



Black Bean Brownies

I originally shunned away from the idea of using coffee in black bean brownies because I was afraid it would be an overpowering flavor and I am not a huge coffee drinker. However, coffee does have a lot of antioxidants and research suggests health benefits, including reducing your risk of type 2 diabetes and alzheimer’s disease. Additionally I received a sample of Kohana Cold Brew Coffee Concentrate from Kohana Coffee to participate in their recipe contest, so it seemed like the perfect time to give it a try. I’m really happy I did try because the coffee really amped up the chocolate flavor, masked the beans and didn’t make the brownies taste overly coffee-like. Bonus antioxidants in your dessert are always something to celebrate!


Coffee and Cream Brownies

1 Can of Reduced Sodium Black Beans- Drained and Rinsed
2 Large Eggs
3 Tablespoons Strong Coffee (I used Kohana Cold Brew Coffee Concentrate)
4 Ounces Reduced Fat Cream Cheese
2 Teaspoons Vanilla Extract
1 Teaspoon Baking Powder
3/4 Cups Granulated Sugar
1/2 Cup Unsweetened Cocoa Powder
1/3 Cup Dark Chocolate Chips

Preheat oven to 350 degrees. Spray a 9×13 inch glass baking pan with cooking spray. Add all ingredients except for chocolate chips into a good blender or food processor. Blend until smooth. Pour into prepared glass pan and sprinkle chocolate chips over batter evenly. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool, slice and enjoy. Cover and keep refrigerated if saving for later.

***If you would like to vote for this recipe and/or my Berry Chocolate Iced Coffee recipe (it’s delicious too!) go to http://kohanacontest.com/contest/ and vote!

Black Bean Brownies
Healthy Gluten Free Cauliflower Pizza Crust
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I love pizza and trying to make it healthier and gluten free can be a bit of a task. I have seen a lot of recipes for cauliflower pizza crust but have been afraid to try it due to a terribly failed attempt at cauliflower tortillas. Basically the cauliflower tortillas fell apart and just didn’t taste very good so I have been poo-pooing the cauliflower as a pizza crust trend. But I decided to give it a try (it actually took two attempts to get it the way I wanted it), and it turned out pretty flavorful and didn’t fall apart!


Cauliflower Pizza Crust
Cauliflower “Rice”


Basically making the pizza crust just consisted of making cauliflower “rice” in blender or food processor, cooking and squeezing the extra fluid out of the cauliflower, and then mixing it with eggs, cheese, garlic and basil to make a “dough.” And then bake! Super simple.

Cauliflower Pizza Crust Dough
Cauliflower Pizza Crust “Dough”


I didn’t put a lot of toppings on my pizza because I didn’t want to test the strength of the crust too much, due to my falling apart cauliflower tortillas…but it really didn’t need that many toppings to make it satisfying and delicious. I would recommend though that if you use watery veggies to top the pizza such as fresh tomatoes or mushrooms that you don’t use a lot and/or cook them a little in the microwave first to remove some of the water, because it will make the cauliflower pizza crust softer.


Cauliflower Pizza Crust


Making pizza crust out of cauliflower is a great way to get some extra veggies in your diet and it actually tastes good too!


Cauliflower Pizza Crust

1 Head of Cauliflower
2 Eggs
1/2 Teaspoon Garlic Powder
1 Teaspoon Dried Basil
3/4 Cup Reduced Fat Shredded Italian Cheese

Preheat oven to 400 degrees and line a pizza stone with parchment paper. Rinse cauliflower head and remove stem. Break or chop cauliflower into pieces and pulse in food processor or blender until it looks like rice. Place cauliflower “rice” in a microwave safe bowl and cook in microwave on high for about 7 minutes, uncovered. Pour out onto a clean towel and allow to cool slightly. Wrap up the cauliflower in the towel and wring out over the sink to squeeze out the excess fluid. In a mixing bowl combine cauliflower, eggs, basil, garlic and cheese. Mix together well. Place mixture in center of the parchment lined pizza stone and spread out into a circle, about 1/4 of an inch thick. Bake in oven for 30 minutes. Remove from oven and top evenly with desired toppings and bake for another 15 minutes. Allow to cool slightly, slice and serve. Enjoy!

Healthy Gluten Free Cauliflower Pizza Crust