Easy Spinach Artichoke Dip Recipe in Bread Bowl -Diabetic Spinach Dip

Easy Spinach Artichoke Dip Recipe

Easy Spinach Artichoke Dip Recipe Served in a Bread Bowl

Every few months I serve this crowd favorite easy spinach artichoke dip recipe because it is so creamy and delicious, but also because it is easy clean-up! When served in a bread bowl, there is less dishes to clean while also built in dipping bread to accompany the savory snack. Vegetarian and even a diabetic spinach dip, this healthy easy recipe for Spinach Artichoke Dip is from my Eating Well Through Cancer cookbook. Eating healthy is easy even with your favorite dips!  Try serving the dip with cut up veggies as I have pictured here on my healthy food blog.  I knew spinach was a superfood but wait until you learn about the 34 Science Backed Health Benefits of Spinach! From the different varieties of spinach to the nutritional benefits, this article enlightened me!

easy spinach artichoke dip recipe from Eating Well through Cancer cookbook

Creamy Snack for a Sore Mouth or Throat is my diabetic Spinach Dip

Brie and parmesan added to this easy spinach artichoke dip recipe make it a terrific snack when your mouth or throat is sore after treatment. From the Sore Mouth chapter of Eating Well Through Cancer cookbook, Spinach Artichoke Dip is full flavored and can just eat it with a spoon or soft bread instead of crackers. Also, between the spinach and the milk and cheeses, this is a calcium rich dish.

Spinach Artichoke Dip from Eating Well Through Cancer cookbookeasy spinach dip recipe diabetic spinach dip

Here’s my favorite easy spinach artichoke dip recipe that explodes with flavors of creamy Brie and Parmesan – just eat it with a spoon or some soft crackers or bread.  Yes, it is even a diabetic spinach dip and delcious!

Makes 20 (1/4-cup) servings

Prep Time: 15 minutes

1 onion, finely chopped
1/3 cup all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and finely chopped
Salt and pepper to taste

1. In nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.
2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, and season to taste.

Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Protein 4g Dietary Exchanges: 1 vegetable, 1/2 fat

Terrific Tip: Keep in the refrigerator to pull out for a snack or serve as a side vegetable.

Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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