This Healthy Spinach Artichoke Dip uses plain Greek yogurt to eliminate some of the calories in this classic dip – give it a try!
It’s Friday! Not only does that mean the end of the work week, but it means the prospect of an entire weekend of fun on the horizon. Around my house, we have a bit of yard work to do tomorrow morning. Fertilize the grass. Get our garden beds ready for planting (which means delicious summer produce in a couple of months!). The usual weekend chores.
But after that it, it’s time to relax! One of our favorite Saturday (and Sunday) activities is sitting on the back porch with a cold drink and chips + dip. And one of our favorite dips is Spinach Artichoke, so I decided to give this one a healthy makeover. (I’m not claiming that eating an entire bowl of this dip is necessarily “healthy,” but it is certainly better than traditional spinach artichoke dip!)
Spinach artichoke dip typically uses a combination of sour cream and mayo as the base. While both of these ingredients bring delicious qualities, they are also calorie-laden as well. So I picked up some plain Greek yogurt at the market and set out to create a Healthy Spinach Artichoke Dip.
After a couple of attempts and some slight tweaks here and there, I came up with a dip that is quite tasty…and it has significantly fewer calories than a traditional sour cream and mayonnaise dip. But it definitely still has the flavors of spinach artichoke dip.
And for the most part, this recipe calls for fairly normal ingredients that you may already have in your fridge or pantry. So pick up a bag of tortilla chips on your way home today and whip up a quick batch of this delicious dip for the weekend. Cheers!
Healthy Spinach Artichoke Dip
- 2 tsp olive oil
- 2 Tbsp red onion finely chopped
- 1 clove garlic finely chopped
- 10 ounce frozen spinach thawed, drained, and chopped
- 14.5 ounce canned artichoke hearts drained and chopped
- 2 Tbsp chopped roasted red peppers
- 6 ounce plain Greek yogurt I used Chobani
- 8 ounce package fat-free or low-fat cream cheese room temperature
- ¼ cup grated Parmesan cheese, divided
- In a small frying pan, heat the olive oil and then add red onions. Cook on low for several minutes, or until onions begin to turn translucent.
- Add the garlic and continue cooking for 2-3 more minutes.
- Add spinach, artichokes, and red peppers and continue cooking for 2-3 more minutes.
- Remove pan from heat. In a small bowl, combine the ingredients from the pan with the yogurt, cream cheese, and 1/8 cup of Parmesan cheese. Stir until well combined.
- Transfer the mixture to an oven safe dish and top with the remaining 1/8 cup of Parmesan cheese.
- Bake at 350 for approximately 30-35 minutes.
- Broil on low for 3-4 minutes or until top of dip begins to turn golden brown. Serve hot with tortilla or corn chips.