Click here for printable PDF recipe card Healthy Spinach Artichoke Dip

Little Cajun Girl, what am I suppose to do with these leftover artichoke hearts from the Spicy Tuscan-stuffed Chicken??  Make a healthy spinach artichoke dip, of course!

Now don’t get me wrong, I LOVE me some fattening, artery-clogging, cheese-laden spinach artichoke dip!  And I have my own recipe for that too 😉 (to come another time). But I wanted a healthier, but tasty, version and one that I could use with leftovers from another recipe.  Here’s what I threw together today…

Ingredients: leftover jar of artichoke hearts; large handful of fresh spinach; butter; minced garlic; Daiya cheddar-style shreds; salt; pepper.

Drain out the remaining water from the jar of artichoke hearts then give those little babies an individual squeeze to get the excess water out.

Throw them in a mini-food processor and chop them up.

Grab a large handful of fresh spinach, stack the leaves, and julienne them.

Saute’ 1 TBSP of minced garlic in 1 TBSP of butter.

Stir in chopped artichokes, julienned spinach, additional 1 TBSP of butter, and salt and pepper to taste.

Cover with a lid and cook for 1 minute over medium heat to soften spinach.

Remove from heat and stir in 1/2 cup of Daiya cheddar-style shreds.

Pour into small baking dish then top with 2 TBSP Daiya cheddar-style shreds.

Bake at 400° for 10 minutes then place under broiler until cheese lightly golden.

Enjoy with veggies, plantain chips, or clean-eating crackers, such as Mary’s Gone Crackers.

Click here for printable PDF recipe card Healthy Spinach Artichoke Dip