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As a part of being pregnant, I am naturally attracted to decadent foods right now. Give me frozen custard, cheesy carbs, and nachos. Spicy chicken fettucine pasta with a side of loaded mashed potatoes. Deep dish pizza with every topping under the sun. I seem to go on food benders where I can’t get enough of all my fatty foods for a couple days and then I reign it in for a while. Lately, I’ve been trying to think of how I can control my cravings with something a touch healthier that will still hit the spot. That’s how I came up with the idea of using Lifeway Kefir to make spinach artichoke dip!
- 14 oz. can of artichoke hearts (drained)
- 10 oz. of frozen chopped spinach (drained)
- 8 oz. of plain kefir
- 1 3/4 cup shredded mozzarella
- 1/4 cup chopped green onion
- 1 clove minced garlic
- 3 tablespoons chopped red pepper
- salt/pepper to taste
- Combine all ingredients besides the chopped red pepper. Make sure to properly drain the artichoke hearts and the spinach. You may have to press the spinach to really get the liquid out. Bake all of these ingredients at 350 for 25 minutes. When done, sprinkle with your red pepper. Serve with crackers or a baguette!
- For a creamier version, combine 4 oz. of plain kefir with 4 oz. of cream cheese in this recipe!
This specific recipe is healthy choice that still hits the spot for me. It’s not as rich and creamy as some of the thicker, fattier, spinach artichoke dips can be, but that’s why I like it. What’s great is that you can sub out some of the kefir for cream cheese to make it thicker, and you can add more cheese or garlic if you tend to like those flavors. Just make sure to properly drain everything or you’ll end up with spinach artichoke soup!
Making this dip really got me excited about kefir. My daughter is in a very picky food stage right now and besides milk and juice and a couple select go-to foods, I am having a very hard time getting her to choke anything down. She is in a stage where she will look inside the fridge when it’s open and point at the things she wants to try. She pointed to the bottle of plain kefir, and I let her try it. She didn’t like the plain, but I have faith that when I pick up some of the flavored kefir on my next grocery trip, that it will be a hit.
Have you tried kefir? Would you use it in a recipe?