Creamy, flavor-packed Spinach Artichoke Dip that won’t break the calorie bank.
Think you can’t have a warm, cheesy Spinach Artichoke Dip that’s healthy?
Spinach Artichoke Dip is one of my favorite appetizers to order when we’re out, but some restaurant versions can really pack an awful punch in terms of fat and calories (you can click on some of the links here to get the calorie count of your favorite versions but most are more than 1000 calories!).
So when the folks at Chobani sent me a giant size box of their Greek yogurt and told me to get to work, I knew I wanted to start with an almost guilt-free (dare I say healthy?) version of this restaurant favorite.
Simple to make. Ingredients you mostly have on hand. Ready to be enjoyed in about thirty minutes.
But more importantly, while you are sacrificing some of the calories and fat often found in other versions of the recipe, you aren’t here. It’s still cheesy, creamy … and no denying that spinach and artichoke flavor.
I kept this recipe on the smaller side, so it’s perfect for entertaining (without having tons leftover), yet small enough you can make for just your family (without having tons leftover). Get what I’m putting down?
Beyond the almost-guilt-free factor of this version, I think what I like most about this recipe is that although it is a little creamy, the focus is very definitely on the artichokes and spinach. Which means it would also make an awesome sandwich spread. And oh! Can you imagine it smushed in the middle of grilled cheese? YES.
Otherwise good old-school dippers would be mini carrots, pretzel twists, or Tostitos scoops.
If you want more recipes featuring Chobani yogurt, be sure to check out the recipe section on their web site.
PS You still have time to win a month’s worth of free milk ($18 Visa gift card!) – get your entry in before the contest closes!
Almost Guilt-Free Spinach Artichoke Dip
Recipe courtesy of Cate O’Malley
1 small onion, diced
2 garlic cloves, minced
14 oz can of artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and squeezed
1/3 cup Greek yogurt (I use Chobani plain, whole milk)
1/3 cup light mayonnaise (make your own if you have a few extra minutes)
1/3 cup grated Parmesan cheese
1/4 cup whole milk mozzarella (I use Cabot Cheese)
salt and pepper to taste
Saute the onion in olive oil until just beginning to turn a light golden brown. Add the garlic and saute for one more minute. Remove from heat. Add the spinach, artichokes, yogurt, mayo, and Parmesan cheese, and blend well. Season with salt and pepper (because you’re not dealing with dangerous raw foods, you can even taste test at this point and easily add more salt if needed). Spread into a greased oven-safe dish and top with the mozzarella cheese. Bake at 350 degrees until lightly brown and bubbly (about 15 minutes). Serve warm.