I love spinach artichoke dip, especially when it’s baked and the cheese is gooey, but it’s high in fat and calories. There are a couple easy swaps you can make it guilt free with all the flavor. Enjoy this warm with baked tortilla chips and vegetables like carrots or celery and you’ve got a delicious snack or appetizer for your next football game gathering.
Spinach Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
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- 1/2 cup Low fat Sour Cream,
- 1/2 cup Low fat Greek Yogurt
- 1 8–oz block Neufchatel (low fat cream cheese), room temperature
- 1/4 cup thinly sliced green onion
- 2 minced garlic cloves
- 1 cup thawed and drained frozen chopped spinach
- 1 cup water-packed (not oil packed or marinated) artichoke hearts, quartered
- 1/2 cup shredded mozzarella, part-skim
- 1/4 cup shredded Parmesan
- 1/4 cup grated Parmesan
Instructions
- Heat oven to 350 degrees
- In a mixing bowl, add the softened cream cheese, Greek yogurt and sour cream and stir until well combined
- On a cutting board, mince the garlic, slice the green onions and set aside. Drain and finely chop the spinach. Drain and roughly cut the artichoke hearts
- Add the garlic, green onions, and spinach and stir well to combine
- Add the mozzarella and shredded Parmesan cheese, stir to combine,then gently fold in the artichoke heart pieces
- Scoop the mixture into a small oven-safe baking dish and sprinkle with the grated Parmesan. Bake for 15-20 minutes or until bubbling and the cheese ins browned. Serve with tortilla chips or vegetables like broccoli, carrots and celery stalks
