Here’s a healthy twist on a classic party appetizer. As we head into Thanksgiving, we’re gearing up for the holiday parade of food and parties, so anywhere you can make some healthier tweaks, especially when the substitution is not noticeable (in taste) is a win. In this spinach artichoke dip, sub out the sour cream with plain Greek yogurt, reduce the amount of cheese, and increase the spinach. You won’t get Popeye’s arms eating this spinach dip, but you’ll enjoy a tasty and healthier snack with friends. Serve this a your next game night, and don’t forget to tell that it’s made with Greek yogurt!
Healthier Spinach Artichoke Dip with Greek Yogurt
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 14
- 1-10 oz package of frozen spinach
- 3 cloves garlic
- 1-14 oz can artichokes
- 1/4 teaspoon red pepper flakes
- 1-8 oz package of low-fat cream cheese, room temperature
- 8 oz plain Greek yogurt (I like Fage)
- 1 cup shredded Mozzarella cheese, divided into 3/4 + 1/4 cups
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper to taste
- olive oil
- Preheat oven to 375*F.
- Thaw spinach in microwave. Let cool and then squeeze to drain. Set aside.
- Mince garlic.
- Drain artichokes and chop roughly.
- Heat olive oil in a medium skillet over medium heat and add minced garlic. Turn heat to low and cook for about a minute, careful not to burn.
- Add chopped artichokes and sauté for 5 minutes over medium-low heat.
- Add red pepper flakes and remove from heat to cool.
- In a large bowl, combine cream cheese, Greek yogurt, 3/4 cups mozzarella, Parmesan, salt and pepper.
- Add artichokes and garlic and mix well to combine.
- Spray an 8×8″ baking pan with cooking spray.
- Spoon dip into prepared pan and top with the reserved 1/4 cup of mozzarella cheese.
- Bake for 20 minutes, then broil to brown cheese.
- Serve with a sliced baguette, pita slices or chips, crackers, or carrot sticks. Enjoy!
Adapted from: Spinach and Artichoke Dip, Cooking Light