Recipes

At the beginning of April I asked for some recipe ideas on the Slender Kitchen Facebook page (head over and like it if you haven’t, thanks!) for your favorite recipes you wanted to see made over into healthier options. These are two of my favorite things to do – make a recipe suggested by a reader and take a traditionally high calorie recipe and make it healthier. From this, one reader suggested Spinach Artichoke dip, which I clearly love given my obsession with dips of all kinds. This recipe is a take on a traditional spinach artichoke dip, but made portable and perfect for parties by being wrapped in it’s own warm, mini bread bowl. It can easily be made without the bread bowls and is 2 points for 1/4 cup. You can also use any type of bread dough you like for this recipe. I had some biscuit dough in the house so I used that, but any dough would work, even a whole wheat pizza dough would be great.

Mini Spinach and Artichoke Bread Bowls
Points: 2 Weight Watchers Points plus
Servings: 24
Serving Size: 1 bread bowl
Nutritional Info: 98 calories, 3.1g of fat, 8.6g carbohydrates, 1g dietary fiber, 4.4g of protein

Ingredients

• 1 package reduced fat biscuit dough or reduced fat bread dough of your choice – crescent rolls, french bread, pizza dough
• 8 oz frozen spinach, thawed with moisture squeezed out
• 8.5 can of artichoke hearts
• 1 garlic clove
• 1/4 cup onion
• 2/3 cup Parmesan cheese
• 1/2 cup Non fat Greek yogurt
• 1/4 cup low fat mayonnaise
• 3 tbsp reduced fat cream cheese
• 1/2 cup Mozzarella cheese
• Squeeze of fresh lemon juice
• Salt and lots of fresh pepper

Instructions

1. Preheat you oven to the cooking temperature on the biscuit dough. The one I used was 400 degrees.
2. Using a food processor or knife, pulse the artichoke hearts, garlic, and onion until well finely diced.
3. Add to a large bowl, combine all the remaining ingredients and stir until well combined. If you wanted at this point you could pour the dip into a large ceramic baking dish and bake at 400 degrees for about 40 minutes or until it bubbled up and serve it as regular spinach artichoke dip.
4. Spray your mini muffin tray with cooking spray. Roll out the biscuit dough on a flat surface and divide into 24 servings. Stretch out into each muffin cup in a mini muffin tray, pushing the dough into the cups and up the sides as needed. Divide up the spinach artichoke dip into each muffin cup. If you do not want to roll out and divide out the dough, you can just make 20 bread bowls by splitting each biscuit serving in half. The points value will go up to 3 if you do this and you may have some leftover dip.
5. Bake according to package directions. It may take 3-5 additional minutes to bake through. Enjoy!