WEIGHT WATCHER YOGURTS RECIPES

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HOT SPINACH ARTICHOKE DIP - SKINNYTASTE



Hot Spinach Artichoke Dip - Skinnytaste image

This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will know it's light!

Provided by Gina

Categories     Appetizer    Snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

13.75 oz artichoke hearts packed in water (drained)
10 oz frozen spinach (thawed and squeezed)
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat-free Greek yogurt
1/2 cup light mayonnaise
2/3 cup good quality grated parmesan
4 oz shredded part-skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray

Steps:

  • Preheat oven to 375°F.
  • In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
  • Combine all the ingredients in a medium bowl.
  • Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

Nutrition Facts : ServingSize 1 /4 cup, Calories 73 kcal, CarbohydrateContent 3.5 g, ProteinContent 5 g, FatContent 4.5 g, SaturatedFatContent 2 g, CholesterolContent 10.5 mg, SodiumContent 245 mg, FiberContent 1 g, SugarContent 0.5 g

EASY GARLIC KNOTS (AIR FRYER OR BAKED ... - SKINNYTASTE



Easy Garlic Knots (Air Fryer or Baked ... - Skinnytaste image

These soft, garlicky knots taste just like your favorite pizzeria’s garlic knots, but made from scratch using my easy yeast-free bagel dough recipe (just flour, Greek yogurt, baking powder and salt).

Provided by Gina

Categories     Appetizer    Side Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 9

olive oil spray
1 cup all purpose or white whole wheat flour (see notes above for gluten-free)
3/4 teaspoon kosher salt (less for table salt)
2 teaspoons baking powder
1 cup fat free Greek Yogurt (drained of any excess liquid (I like Fage))
2 teaspoons butter
3 cloves garlic (chopped)
1 tbsp grated parmesan cheese
1 tablespoon finely chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.
  • In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it's too sticky you can add a little more flour. Roll into a ball.
  • Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
  • Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
  • Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
  • Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
  • Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
  • If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.
  • Air Fryer Method:

Nutrition Facts : ServingSize 1 knot, Calories 87 kcal, CarbohydrateContent 14 g, ProteinContent 5 g, FatContent 1.5 g, SaturatedFatContent 0.5 g, CholesterolContent 3 mg, SodiumContent 145 mg, FiberContent 0.5 g, SugarContent 1 g

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HOT SPINACH ARTICHOKE DIP - SKINNYTASTE
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