Most versions of classic spinach artichoke dip contain mayonnaise, sour cream, cream cheese and shredded cheese. Great for your calcium intake, not so great for your waistline. About five years ago for Thanksgiving, my mother served a lightened up version made with Greek yogurt that was so good we couldn’t stop eating it. I promptly took her recipe, made a few very minor changes (because I can never just leave a recipe alone) and put it on the menu at Sweet. We never told anyone that it was a lightened up version and it remained a popular staple on my menu for years. I hope you love it as much as we do!
The number of servings is adjustable on all of my recipes. The ingredient quantities will automatically adjust to match the number of serving you choose to make. This recipe is great for tailgating and parties as it can be made in larger quantities for a crowd with no additional work.
Healthy Spinach & Artichoke Dip
Ingredients
- 10 oz frozen spinach thawed and drained
- 14 oz jar artichoke hearts I prefer jarred but canned work fine as well
- 1 cup low fat plain Greek yogurt
- 8 oz package low fat cream cheese
- 1 cup grated Romano or parmesan cheese
- 1/2 cup shredded Asiago cheese
- ½ lemon zest and juice
- 1 lg. clove garlic minced
- 1 tsp Kosher salt or flake sea salt
Instructions
- Preheat oven to 350 degrees
- Chop the drained spinach and artichoke hearts and combine in a large bowl.
- Break the cream cheese into small bite size pieces and add to the bowl along with all of the other ingredients, stirring until well-blended.
- Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Bake at 350° for 30 minutes or until bubbly.
I am not a good cooker, so this was a lot of worth and over $30+ worth of ingredients, but it tastes AMAZING!!!