Spinach artichoke dip is delicious. But I’ve always been afraid to make it because I was convinced it couldn’t possibly be as good as when you order it at the restaurant. Mostly because I know it’s one of the most unhealthy dips to order out and I would end up trying to healthify it, which when it comes to fatty creamy things doesn’t always work out.
Yes I did healthify this dip. I used Greek yogurt instead of sour cream and mayo, and I didn’t notice for one second. Although it didn’t turn out as creamy as I has hoped it was still spot on for flavor. I may have added more garlic than some may enjoy (doubled from the original recipe), but I brought this dip to a clothing swap and no one said a thing about the garlic being too heavy.
SPINACH ARTICHOKE DIP
Yields 12 servings
1-14 oz. can artichoke hearts, drained and finely chopped
1-10 oz. package frozen chopped spinach, thawed and drained
1-1/2 cups finely shredded or grated Parmesan cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. reduced fat cream cheese, softened
1 cup nonfat Greek yogurt
4 garlic cloves, finely minced
Crushed red pepper flakes, to taste (optional)
- Preheat the oven to 350 degrees. Press the excess moisture from the spinach.
- Combine the artichokes, spinach, 1-1/4 cups of Parmesan cheese, 1-1/4 cups of Monterey Jack cheese, cream cheese, Greek yogurt, and garlic in a bowl and mix well.
- Spoon the artichoke mixture into a 1-1/2-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with red pepper flakes, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Source: Adapted from Brown Eyed Baker