Ingredients
- 1 teaspoon olive or avocado oil
- 1/2 cup onion, peeled & chopped
- 1/2 cup sweet bell pepper, chopped
- 4 oz. fresh mushrooms, chopped
- 4 cloves of garlic, peeled & chopped
- 4 oz. Greek cream cheese (or Neufchatel)
- 6 oz. nonfat Greek yogurt
- Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper
- 1 cup fat free half & half (or 3/4 cup milk)
- 1 cup roasted or steamed cauliflower florets
- 6 oz. jar of artichoke hearts in water, drained and chopped
- 3 cups (packed) fresh spinach leaves
- 1/2 cup shredded mozzarella cheese made with 2% milk
- 1/2 cup freshly shredded parmesan or romano cheese
- A healthy pinch of each: smoked paprika, 21 Seasoning Salute (or Mrs. Dash) and red pepper flakes
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion, bell pepper, mushrooms and garlic and saute until the onion is soft and translucent, seasoning to taste with RR seasoning & pepper. Stir in the cream cheese and yogurt and cook a little longer, stirring frequently, until the cream cheese is melted. Reduce heat to medium low.
- Meanwhile, roast or steam the cauliflower (if you steam it, use a towel to squeeze out some of the extra moisture), then put it in a handi chopper or small blender and blend with half of the fat free half & half and a couple spoonfuls of the creamy stovetop mixture until creamy.
- Stir the creamy cauliflower mixture into the pan, then stir in the artichoke hearts, spinach leaves and cheeses. Cook until the spinach is wilted and the cheeses are melted. If needed, add more fat free half & half or some of the juice from the artichokes if needed to thin the dip.
- Add seasonings to taste. Enjoy with tortilla chips, veggie dippers, pita crisps or crackers.
Notes
To roast the cauliflower: preheat the oven to 450 F. In a medium mixing bowl, toss the cauliflower with 1 teaspoon of olive or avocado oil, sprinkle with the seasonings of your choosing and roast for about 20 – 25 minutes or until the cauliflower is lightly browned and crispy in spots.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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