Spinach and Artichoke dip is one of my favorite appetizers- perfect for dinner with friends, or a holiday meal. This is a delicious and nutritious appetizer (or snack), that keeps all the flavor of restaurant style spinach and artichoke dip, without all the saturated fat and cholesterol- and even adds nutritional elements using Greek yogurt for increased protein and is spinach and artichoke forward in comparison to the creamy ingredients, providing not only additional great nutritional elements like fiber, but also amazing texture and flavor! It is also EXTREMELY quick and easy to make and can be made ahead of time- WINNER!
Spinach and Artichoke Dip:
If looking to serve immediately- Pre Heat Oven to 350 degrees while preparing the dip.
Drain and chop 1 can ( 14 oz) of artichoke hearts
Thaw and drain, one package of frozen chopped spinach ( 10 oz)- make sure to squeeze the defrosted spinach to get out as much moisture as possible.
Mince 2 cloves of garlic
In a mixing bowl, add the artichokes, spinach and garlic, and add the following:
3/4 cup non-fat or light Greek yogurt
2 tablespoons low fat or avocado oil-based mayonnaise
3/4 cup of grated parmesan cheese
1/2 cup- about 2 handfuls of reduced fit/skim mozzarella cheese
Mix all ingredients together with a large spoon till fully mixed, and all ingredients are fully incorporated. Spoon the dip into a small glass baking or pie dish - about 9 inches.
Place in pre-heated oven and bake for 20 minutes or until heated all the way through, and then serve! Great with your favorite crackers (I love it with low fat Triscuits) or cut veggie sticks.
If preparing ahead of time, cover and refrigerate till ready to serve. You can bake just before you are ready to serve but may need to add about 10 additional minutes to make sure it is fully heated.
Nutritional Notes:
Spinach: Spinach: Health Benefits, Nutrients per Serving, Preparation Information, and More (webmd.com)
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