Better For You Spinach Artichoke Dip

I have a confession to make. A deep, dark secret to reveal. I’ve been hiding something for years. Something that will shock my friends and family…

 

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Keep scrolling…

 

I don’t like spinach artichoke dip. That greasy, oddly flavored, sloppy mess people ogle at restaurants. It’s the quintessential shared appetizer, for God knows what reason. I would pick at it mindlessly at every gathering, hoping no one could hear my almost unpatriotic thoughts about this calorie laden dip. I tried to like it. I really did. All to no avail. Until I found a dip that would change my mind forever. Here it is: Allison Approved Spinach Artichoke Dip.

 

Better For You Spinach Artichoke Dip

 

1 cup Plain Nonfat Greek Yogurt

1/2 cup Nonfat Cream Cheese, softened

1/3 cup Onion, finely chopped

4 cloves Garlic, finely chopped or grated

1/2 teaspoon Ground Black Pepper

1/4 teaspoon Salt

1/4 teaspoon Red Pepper Flakes, optional

1/4 teaspoon Dried Dill, optional

1-1o oz package Frozen Chopped Spinach, thawed and squeezed until no liquid remains (I like using a simple sifter to do this)

1-13.75 can Quartered Artichoke Hearts, drained and finely chopped by hand or processor

1 cup Shredded Full Fat Mozzarella*

2/3 cup Grated Romano or Parmesan, plus 1/2 cup for topping, optional

 

Preheat oven to 350F. Spray an 8″ square baking dish with cooking spray. (I use two smaller dishes, baking one for immediate enjoyment and freezing one without cheese on top for later indulgence.) In a large bowl, whisk together Greek yogurt and cream cheese until no lumps remain. Add onion, garlic, seasonings, and herbs. Mix in spinach and artichokes with a spatula, making sure no large clumps remain. Fold in cheeses last. Spread mixture evenly into pan(s), and top with remaining cheese. Bake until cheese is golden brown and mixture bubbles around the edges, about 35 minutes. Enjoy immediately with fresh crudité or your favorite chips. Refrigerate leftovers (as if there will be any), and reheat in the microwave.

*I like using full fat mozzarella for its stringy goodness, but use low fat if that’s what you have on hand

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*Recipe adapted from GimmeSomeOven’s Spinach Artichoke Dip

 

 

 

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