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Thursday, February 2, 2017

Scrambled Egg with Spinach Artichoke Dip on Corn Tortillas

Scrambled Eggs with super healthy Spinach Artichoke Dip on toasted Corn Tortillas = totally delicious healthy filling warm meal.   I love dips and Spinach Artichoke is one of my favorites!  I have done lots of tweaks and made lots of versions of this dip throughout he years, but this week I went super healthy and eliminated all the mayo!  Yup, but guess was still really really good; I'm converted.

Amy's Super Healthiest yet Spinach Artichoke Dip:

3 large cloves of garlic
1 box frozen Spinach, thawed, with liquid squeezed out
1 can of Artichoke Hearts, drained
2 large scoops of Whole Fat Plain Yogurt
1 cup Parmesan Cheese

Drop Garlic into running food processor, letting it sit for five minutes to reap the best nutritional benefits!  Then drop the rest of the items into the food processor and pulse until you get the texture how you like, somewhere between chunky and smooth; I like it chunky!

Put into a greased oven safe pan and cover and bake at 350 for 30-40 minutes.  Remove the lid and bake another 10-15 minutes so the top can brown a little bit.

Eat with your favorite dippables OR mix it into scrambled eggs like I did here and wrap up all up into delicious toasted Corn Tortillas!  YUM.


  1. Hi Amy,
    This recipe sounds super yummy. I love the idea of mixing it into scrambled eggs. I think I could use a big piece of bacon to scoop it all up!
    I am now sugar and grain free, so I am always looking for ways to make my eggs even more appealing. :) -Debbie

    1. Awesome!!! We eat a TON of eggs in our least 3 dozen a week for the four of us. They are the best value for Protein and loaded with Choline, which scientists are realizing is super important; it is in the yolks! Enjoy :)