Skinny spinach and artichoke dip with greek yogurt
Alright, let’s get right into it. I can’t seem to stop making this dip so I thought I’d share it. It’s my go-to to make for any party and honestly any day I’m craving a cheesy treat…which has been all the time. Every Sunday I meal prep food for the coming week and this just seems to have become a staple and go to snack of mine I like to have on hand. I made it the first time because I had spinach on its way out in the fridge and wanted to think of a way to not waste it. I’ve easily made this over a dozen times and I think by now I’ve finally perfected it! I’m always looking for a way to have a good snack and not feel too guilty about it. I already have an unhealthy addiction to chocolate, so I need to balance it all out when I can. It’s good served either hot or cold and it’s easy to double for a large party or simply cut the recipe in half. It’s quick and easy and worth giving a try next time you’re in the mood for something comforting and cheesy.
like to use fresh spinach, mainly because I always have some on hand, but frozen will taste just as good. You can also use frozen spinach and simply mix and bake all of the ingredients together, but I prefer the stove top. It’s easier and quicker in my opinion. Start by cooking down the spinach. It always looks like you have waaaay too much but it cooks down into a much smaller portion of what you started with. After I cook down the spinach I like to take it out of the pan and place onto a cutting board to chop it up. I also like to chop up the artichokes into smaller pieces. Smaller pieces are better because I don’t want to break my chip when I go to scoop the dip because the pieces are too big. Chip integrity is important when making any dip!
After all the veggies are chopped, put them back into the pan and warm up. Add the fresh garlic and stir for about a minute or so being careful not to burn the garlic. Now add in all of your cheeses and stir until melted. For the next step take the pan off of the burner and let sit for a minute before adding in your greek yogurt. Putting cold yogurt into a very hot pan can cause it to curdle and not be smooth. I know this because I did it on accident one time, whoops! Taking the pan off the burner to add the yogurt solves this problem. Once the yogurt his warm, you can go ahead and put the pan back on the heat to get the dip hot. Add in the garlic and salt and pepper to taste! Serve it with your your favorite tortilla chip, pita, or cut veggies.
Skinny Spinach and Artichoke dip
Ingredients
- 5 oz Fresh spinach
- 10 oz Jar or can of artichokes
- 4 oz Reduced fat cream cheese
- 1/2 cup Parmesan cheese
- 1/2 cup Mozzarella cheese Park Skim
- 1 cup 0% Greek fat yogurt
- 1 tbsp Garlic
- 1 tsp Garlic Powder
- Salt and pepper to taste
Instructions
- Saute spinach in a pan until it is wilted. (Feel free to substitute frozen if thats what you have, just be sure to dry it thoroughly)
- Slice artichoke hearts.
- Take spinach out of pan and cut into smaller pieces.
- Add spinach and artichokes back into hot pan and saute until warm.
- Add fresh garlic and stir for one minute. Be careful not to let the garlic burn.
- Add in cream cheese, parmesan cheese, mozzarella cheese, and garlic powder. Stir until all melted together.
- Take pan off the burner and stir in the greek yogurt. You don't want to add it while on the burner because too much heat will curdle the yogurt. Add salt and pepper to taste!
- After the yogurt has been incorporated you can heat it up more on low heat and serve immediately or put into an oven safe dish to bake with extra cheese on top, your choice!
- Serve with your favorite tortilla chip, pita chip, or veggie for a lower carb option.
