2 teaspoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 (14-ounce) can hearts of palm, drained and finely chopped
2 cups fresh spinach, chopped
2 tablespoons all-purpose flour
1/4 cup low-fat milk
1/2 cup sour cream
1 1/2 cups greek yogurt
1 cup freshly grated parmesan
1/2 cup shredded mozzarella cheese for topping (optional)
Instructions
Saute onions and garlic with oil in a skillet over medium heat until browned, about 5 minutes. Add spinach and hearts of palm and cook for 2 - 3 minutes more.
In small bowl or cup, whisk milk and flour until there are no lumps. Reduce heat to simmer and pour it into the pan stirring constantly until it begins to thicken.
Stir in yogurt and sour cream and continue stirring until most of the liquid is evaporated. Add parmesan and stir until melted.
Pour dip into oven safe dish and top with mozzarella cheese if desired. Bake for 10 - 15 minutes or until cheese is melted and dip is bubbling.
Serve hot with chips, pitas, or toasted bread. (It is also really good served cold)
Of course @beartribune!
Ingredients
2 teaspoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 (14-ounce) can hearts of palm, drained and finely chopped
2 cups fresh spinach, chopped
2 tablespoons all-purpose flour
1/4 cup low-fat milk
1/2 cup sour cream
1 1/2 cups greek yogurt
1 cup freshly grated parmesan
1/2 cup shredded mozzarella cheese for topping (optional)
Instructions
Pour dip into oven safe dish and top with mozzarella cheese if desired. Bake for 10 - 15 minutes or until cheese is melted and dip is bubbling.
Serve hot with chips, pitas, or toasted bread. (It is also really good served cold)