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Spinach-Artichoke Dip or Dressing

1 10-ounce bag spinach leaves
2 garlic cloves, minced
1 can white beans, drained
1 bunch green onions, sliced (white part)
1/4 cup fresh basil leaves or flat-leaf parsley, chopped
pinch cayenne, to taste
juice of one lemon
2 6-ounce jars marinated artichoke hearts, chopped fine (including the liquid)

Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad.

Yield: About 3 cups

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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