Dips are one of those dishes that seem pretty innocuous. We’re staring at a bowl of spinach, not a plate of fried chicken, so we should feel free to have as much as we want, right? Well, if we’re trying to be mindful about what we eat, it turns out dips can pack a pretty mean punch to our waistlines – that doesn’t mean we have to give them up entirely though.
Spinach artichoke dip is one of our favorites, but the traditional version is a real calorie bomb, so we made one that’s lightened up and that we don’t have to feel badly about when we go back for seconds! Using Greek yogurt and low-fat cream cheese, you get the same creaminess and tangy flavor without the stress…try it out and see if it’s not even better than the original!
Low-Fat Spinach Artichoke Dip
Yield: 5-6 cups
- 1 1/2 (10 oz.) packages frozen spinach, thawed and drained
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 1/2 cups plain, non-fat Greek yogurt
- 1 cup mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- 1 (8 oz.) package reduced-fat cream cheese, cubed
- 1/2 (8 oz.) package cream cheese, cubed
- 3 cloves garlic, grated
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
- fresh veggies, garnish
- sliced baguette, garnish
- Combine yogurt, cream cheeses, mozzarella and parmesan cheese in a large saucepan or Dutch oven over medium heat.
- Cook, stirring frequently, until melted and smooth. Cheese should be bubbly.
- Stir in drained spinach, artichoke hearts and lemon juice until combined.
- Add garlic and red pepper flakes, if using, then season generously with salt and pepper. Let cook for another 2-3 minutes.
- Taste and adjust seasoning, if necessary, then transfer to a bowl and serve immediately with fresh veggies or sliced baguette, or refrigerate until ready to serve.
Recipe adapted from Natasha’s KitchenSKM: below-content placeholder