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

Ingredients
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

Directions
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
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Butternut squash is a great fall and winter staple. There are so many things you can do with it, such as making a flavorful soup or just roasting it with your favorite spices. It is fairly low in calories and fat, full of potassium (great for blood pressure), vitamin a (good for vision) and fiber (can help get those sluggish bowels moving). Also, it does not spoil as quickly as some other veggies, so you don’t have to worry as much about it going bad before you have a chance to use it. The only thing that bothers me about butternut squash is cutting it up….I am not best with knives. However, I have found that poking some holes in it and putting it in the microwave a few minutes does help soften it up so it is easier to cut. You can then continue to cook however way you like after you have the squash slightly softened and cut up.

I love little mini breads topped with deliciousness, so a few weeks ago I decided to make an appetizer that was a seasonal take on bruschetta. Instead of a tomato basil topping, I decided to make a kale and butternut squash topping. And I also added some goat cheese because cheese is delicious and of course adds a little calcium that most of us don’t get enough of. For my recipe I used Udi’s gluten free french baguettes but if you don’t need to make it gluten free you can always just use any other baguette type bread…preferably one that contains some whole grains.

Gluten Free Butternut Squash Crostini

Butternut Squash Crostini

Ingredients
3 Udis Gluten Free French baguettes (freezer section)
1 T Olive Oil + extra for brushing on bread
1 Butternut squash peeled and diced ~6 cups
4 Cups Chopped Fresh Kale
1 Teaspoon Ground Sage
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Apple Cider Vinegar
6 oz Goat Cheese

Directions
Preheat oven to 450 degrees. Slice baguettes into 1/2 inch slices after bringing frozen baguettes to room temperature. Brush 1 side of each piece with olive oil, using a pastry or silicone brush. Put slices oil side down on a parchment lined baking sheet. Cook for about 5 min on top rack of oven or until bread appears lightly toasted around edges. You may have to make in batches. Remove from oven and turn oven down to 400 degrees.
Add butternut squash and kale to a large glass baking dish. Mix in apple cider vinegar, 1 tablespoon olive oil, salt, pepper and sage. The kale may look like an excessive amount but it will bake down. Stir until evenly coated. Bake in oven for 35 minutes in lower rack or until butternut squash is cooked through (if you bake on top rack, kale may burn a little). Top olive oil side of bread pieces with a thin layer of goat cheese and butternut squash mixture just prior to serving.
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December is here and I know many of you will be going to holiday parties so I thought this would be a perfect time to post an easy recipe that you could bring to a party or have at your own party if you are hosting. When going to a cocktail party or bringing a dish to someone’s home, I like to try and keep things as simple as possible. By that, I mean if I am hosting, I don’t like making a huge mess in the kitchen before people come over. Alternatively, when I am bringing a dish to someone’s home, I don’t want to have to worry about serving it with forks, plates etc. Cookies work out well for this and I know a lot of people like to bring and make cookies around the holidays, so if that is your preference check out my Whole Grain Buckwheat (or Oatmeal) Cookies. If you are interested in a different type of bite sized dessert, read on to hear about my Mini Pumpkin Cheesecakes….

Mini Pumpkin Cheesecakes

So I found this recipe for mini cheesecakes made in cupcake tins here awhile ago and thought it was a great idea (already in perfect portion sizes and no serving, plate or fork necessary!). However, my husband is not really a cheesecake fan so I was waiting for the perfect opportunity to make and bring them somewhere. A few weeks ago we went to a “Friendsgiving” and I jumped at the chance to make them with a few slight adjustments to make them more thanksgiving themed. So basically instead of vanilla wafers for the crust, I used gluten free gingersnaps, removed the cottage cheese and added pumpkin puree, and added a few pumpkin pie spices to the batter. Adding the pumpkin puree made the batter a little more liquidy, so I did have to cook it for a little longer, but the texture still turned out good and cheesecakey. Also, have I mentioned before that pumpkin has lots of nutrients? It is rich in Vitamin A, fiber, and potassium, just to name a few, so adding pumpkin give both a nutrition boost and a delicious fall flavor.

Mini Pumpkin Cheesecakes

(Makes 30)

Ingredients

30 Cupcake/Muffin Liners

30 Gingersnap Cookies (Use Gluten Free Gingersnap Cookies if making GF)

16 Ounces of Neufchatel Cheese or Cream Cheese

1 Cup Pumpkin Puree

4 Large Eggs

1/2 Cup Sugar

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Nutmeg

1/4 Teaspoon Allspice

2 Teaspoons Vanilla Extract

Pecans or Whipped Cream for topping (Optional)

Directions

Preheat oven to 325 degrees F and place rack in center of the oven. Place cupcake/muffin liners into cupcake tin and add 1 gingersnap cookie to each liner. Mix all remaining ingredients together with a mixer until smooth. Add 2 teaspoons batter to each liner and bake in oven for ~20 minutes or until cheesecakes are firm in the center. Allow to cool and refrigerate until ready to serve. If desired, you can top with whipped cream immediately before serving or make a crunchy pecan topping. To make a pecan topping you can simply sauté a 1/2 cup chopped pecans with 2 teaspoons maple syrup and 1/2 teaspoon ground cinnamon over medium heat for approximately 2 minutes or until topping is warm and fragrant. Sprinkle a few pieces on the top of each mini cheesecake.

Gluten Free Mini Pumpkin Cheesecakes

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