This Healthy Spinach Artichoke Dip uses just the right combination of flavorful ingredients to create a creamy, cheesy, lightened-up version of a classic appetizer.
8ounces reduced-fat cream cheeseat room temperature
½cupplain, non-fat Greek yogurt
½cupsour creamfull-fat or reduced-fat
10ouncesfrozen spinachdefrosted and squeezed dry
½cupartichokes (canned or jarred in water)drained and chopped
¼cupgrated parmesan cheese
⅓cup shredded mozzarella cheese
⅓cup crumbed feta cheese
2teaspoonsminced garlic
¼teaspoon crushed red pepper flakesoptional
1teaspoonfresh lemon juice
½teaspoonkosher salt
Instructions
Preheat oven to 350 degrees F and grease a 1-quart baking dish.
Defrost frozen spinach in the microwave or overnight in the refrigerator. Place defrosted spinach in cheesecloth or a clean kitchen towel and squeeze out excess moisture over the sink.
Drain a 10-ounce jar of artichoke hearts and chop well, measure out ½ cup of artichokes to use for the dip.
In a large mixing bowl cream the cream cheese, sour cream, and yogurt together until creamy and smooth.
Add the spinach, artichokes, cheese, salt, lemon juice, garlic cloves, and red pepper flakes to the cream cheese mixture and mix together until all the ingredients are well incorporated.
Transfer the mixture to the greased baking dish.
Bake for 20-25 minutes or until warmed through and slightly browned on the top.
Serve with veggies, tortilla chips or pita chips.
Video
Notes
Storage: Store cooled Spinach Artichoke Dip in an airtight container for 3-4 days in the refrigerator.Cream Cheese: Be sure your cream cheese is at room temperature. While you can use full-fat cream cheese, do not use fat-free cream cheese as the texture will not be the same. Feta Cheese: If you do not like feta cheese, omit and add an additional ¼ cup of Mozzarella cheese. Decadent Recipe: To make this dip decadent, add use mayo in place of the yogurt and add in ¼-1/2 cup more Mozzarella cheese.