3 1/2 cups of cauliflower cut into chunks
4-5 large whole cloves of garlic
4 cups of fresh spinach
2 diced green onions
1 can of artichoke hearts drained and diced into large chunks
1/2 cup oikos_canada 0%mf plain Greek yogurt
1 1/2 tbsp avocado or olive oil
1/2 tsp Dijon mustard
1/2 a diced jalapeño (or a pinch of cayenne)
3/4-1 tsp salt
1/4 tsp pepper
1 tbsp fresh lemon juice
1/3 cup fresh grated Parmesan
1/2-1 cup grated sharp white cheddar (optional)
In a large pot of boiling water cook the cauliflower and garlic together until fork tender. Strain cauliflower/garlic out of the water with a slotted spoon, place into your blender, and set aside. Use the same water to wilt the spinach. Place the spinach in ice water to stop cooking. While the cauliflower starts to cool put artichokes, Parmesan, jalapeño, and green onions into a medium bowl.
Then drain your spinach from the ice water and squeeze at all excess water. Roughly chop the spinach and add to the bowl. Go back to your blender and add to your cauliflower/garlic mixture the yogurt, oil, mustard, salt, pepper, and lemon juice. Blend on high until creamy. Dump your cauliflower mixture into the artichoke/spinach bowl. Stir to fully incorporate.
If you’d like baked spinach artichoke dip, place your mixture into a small casserole dish, top with white cheddar and bake for 15-20minutes at 450° F.
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