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When you’re looking at a menu do you ever spot a dish that sounds good and like it should be healthy, but you know it’s not?
It happens to me all the time. Think about the salads loaded with bacon and cheese and creamy dressing. The veggie burgers on the biggest bun ever, slathered with sauce and cheese. The fish tacos, breaded and deep fried on double tortillas. Spinach artichoke dip with more cheese than vegetables and enough chips to feed a family of four for a week.
Really though something called spinach artichoke dip should be both delicious and healthy, so I made a version that is just that.
Skinny Spinach Artichoke Dip doesn’t skip any of the things we all love about that classic restaurant appetizer, but it is also something to feel good about eating and serving your guests this holiday season. I promise it will be a huge hit and no one will know that it’s healthy.
One of the secret ingredients is Dannon Oikos 0% Plain Greek Yogurt. I have eaten more than my fair share of yogurt in my life, but I hadn’t tried plain until now because it sounded so, well, plain. But I was sooooo wrong. This yogurt is incredible. Not only does it add body and creaminess to this dip, but it is great in a variety of ways. The other night I dolloped some on tacos and could not tell the difference between the Oikos and sour cream. Except for the fact that I can feel so much better about eating the Oikos with no fat and 22 grams of protein per serving.
I love that is has balanced nutrition and quality ingredients. Plus it is non-GMO and fuels every day health. I really can’t imagine not having the plain Oikos in my refrigerator now because it is easy to use in recipes and inspires me to keep trying new recipes.
The other heroes in the dip are frozen spinach and artichoke hearts, along with light cream cheese and skim shredded mozzarella. We’re saving calories at every turn without sacrificing an ounce of flavor. Plus, you can totally make and bake this dip ahead of time and reheat it for your party.
It is great served with cut up vegetables for dipper plus a few crackers and chips because life is all about balance and a couple chips are totally a worthy indulgence.
Be sure to head to Meijer and pick up some Oikos to make this dip and so much more.Print
- 1 cup Dannon Oikos 0% Plain Greek Yogurt
- 1 10-ounce box frozen chopped spinach, thawed and very well drained
- 1 9-ounce box frozen artichoke hearts, thawed, very well drained, and coarsely chopped
- 4 cloves garlic, minced
- 4 ounces light cream cheese
- 8 ounces shredded skim mozzarella cheese, divided
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- Carrots, cucumber slices, radishes, cauliflower florets, celery stalks, crackers, and chips for serving.
- Preheat oven to 400 degrees F.
- In a large bowl, stir together yogurt, spinach, artichoke hearts, garlic, cream cheese, all of the mozzarella except ¼ cup, salt and pepper. Be sure to blend this mixture very well.
- Place the mixture into one large or two smaller oven safe ramekins. Smooth the top and sprinkle with the remaining cheese. Bake for about 40 minutes, until golden brown on top and steaming hot in the center. Check a couple times in the process to ensure the top is not browning too quickly. If it is, cover loosely with foil.
- Serve immediately with the vegetables, crackers, and chips. Dip may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a couple minutes or a 350 degree F oven for 20-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes