Healthy Spinach & Artichoke Dip
This lightened up version of spinach artichoke dip is perfect for tailgating or holiday get togethers and is easy to make in large batches for a crowd. This dip was one of the most popular staples on my menu at Sweet. I never promoted the fact that it was a healthy version of the classic for fear of people judging it before they tried it. The greek yogurt and the lemon zest give this version a nice little tang that is missing from most.
Servings: 10
Calories: 174kcal
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.
Nutrition
Serving: 1g | Calories: 174kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 720mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3940IU | Vitamin C: 12.9mg | Calcium: 272mg | Iron: 1mg