If you like spinach artichoke dip then you are going to love this stuff. It’s a bit labor intensive, but it makes a ton & it is so worth it!
Original recipe from http://www.twopeasandtheirpod.com
Recipe makes 12 servings
1 serving = 5 weight watchers points+
4 cups cooked quinoa
1 tbsp olive oil
1 yellow onion diced
2 cloves garlic minced
9 oz fresh spinach
14 oz can quartered artichoke hearts chopped
3 tbsp butter ( I used Challenge light butter )
3 tbsp all purpose flour
1 1/2 cups skim milk
1/3 cup cream cheese ( I used Green Mountain Farms cream cheese & greek yogurt blend)
1 1/2 cups shredded part skim mozzarella divided
4 tbsp butter melted ( again I used Challenge light butter )
3/4 cup panko bread crumbs
1/4 cup shredded parmesan
2 oz crumbled feta
Saute onion and garlic in olive oil over medium high heat until tender.
Once tender add spinach to the pan.
It will wilt & cook down pretty quickly.
Stir in chopped artichoke hearts. Remove pan from heat & set to the side.
In another pan whisk together 3 tbsp butter & 3 tbsp flour over medium low heat until a paste forms.
Whisk in milk. Increase heat to medium high. Whisk constantly as it comes to a boil.
It should thicken pretty quickly once it comes to a boil. Whisk in cream cheese.
Gradually whisk in 1/2 cup shredded mozzarella until smooth.
In a large bowl stir together cooked quinoa, spinach & artichoke mixture, & cheese sauce. Once combined stir in the remaining 1 cup shredded mozzarella.
Spread into a greased 13×9 pan & sprinkle with feta cheese.
In a small bowl stir together 4 tbsp melted butter, panko, & shredded parmesan.
Sprinkle over the top.
Cover with foil & bake in a preheated 350 degree oven for 20 minutes. Remove foil & bake for another 20-25 minutes.