Skinny Spinach and Artichoke dip
A lighter version of a classic with greek yogurt.
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.
Notes
I like to use garlic salt, but adding in the garlic powder and salt separately is a good way to monitor the salt content.