Artichoke Dip

By minicoopercraig

Overall, this reimagined appetizer packs an amazing 14 grams of fiber.

Ingredients

• 4 large whole-wheat pitas
• 1/2 Tbsp butter
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 jar (12 oz) artichoke hearts in water, drained and chopped
• 1 box (16 oz) chopped frozen spinach, thawed
• 1 can (4 oz) roasted green chiles, drained and chopped
• 2 Tbsp olive oil mayonnaise (made by both Kraft and Hellmann's)
• 2 Tbsp whipped cream cheese
• Juice of 1 lemon
• Salt and black pepper to taste

Preparation

Step 1

Cut the pitas into 6 to 8 wedges each and separate the layers. Spread on 2 baking sheets and bake at 400 degrees for 5 minutes or until crisp.
Heat the butter in a large skillet or saute pan over medium heat. add the onion and garlic and cook for 5 minutes or until softened. Add the artichokes, spinach, chiles, mayonnaise, cream cheese, and lemon juice. Cook, stirring often, for 5 minutes or until hot. Season with salt and pepper. Serve with the pita wedges.