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Hot Spinach & Artichoke Dip

Provides
0.5 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 8

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients

  • 2 tbsp lupin flakes
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Black pepper
  • ~5 cups fresh spinach, wilted (or about 1.5 frozen)
  • ¼ cup Greek yoghurt
  • 200g artichokes, drained and chopped
  • 1/3 cup cottage cheese
  • ½ cup mozzarella cheese
  • Sprinkle of parmesan, to top
  • 1 packet wholemeal pita bread
  • 2 cloves of garlic, crushed
  • 1 tsp olive oil

Method

  1. Preheat oven to 180C
  2. Wilt spinach if using fresh spinach
  3. Place all ingredients into a bowl and mix well
  4. Cook for about 25 minutes
  5. Cut pita breads into triangles. Mix olive oil and crushed garlic and brush on the pita. Place in the oven for the last 5-10 minutes of the dip cooking time and serve on the side, along with sliced veggies.

 

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