Description
This Skinny Spinach and Artichoke Dip offers a lighter twist on the classic creamy appetizer, combining reduced-fat cream cheese, non-fat Greek yogurt, and Parmesan for rich flavor without the guilt. Enhanced with artichoke hearts, jalapeños for a mild kick, and nutrient-packed spinach, it’s perfect for parties or a cozy snack.
Ingredients
Scale
Dairy and Cheese
- 8 oz reduced fat cream cheese
- 16 oz plain non-fat Greek yogurt
- 2 Tbsp unsalted butter
- 1 1/2 cups Parmesan cheese
Vegetables & Flavorings
- 14 oz quartered artichoke hearts (drained and coarsely chopped)
- 4 oz can diced jalapeños (drained, or undrained if you prefer spicier)
- 10 oz frozen spinach (thawed and drained)
- 2-3 garlic cloves (pressed)
Instructions
- Melt the Base: In a medium pot over medium heat, combine the reduced fat cream cheese, plain non-fat Greek yogurt, unsalted butter, and Parmesan cheese. Stir frequently, uncovered, until everything is melted evenly and the mixture starts to bubble lightly, forming a smooth, creamy base.
- Add Vegetables and Garlic: Stir in the coarsely chopped artichoke hearts, drained diced jalapeños (keep some juice if you want heat), and thoroughly drained spinach. Press in the garlic cloves and mix well. Let the mixture bubble gently for a few minutes to blend flavors and heat through completely. Then, it’s ready to serve.
Notes
- For a spicier dip, do not drain the diced jalapeños or add extra jalapeños to taste.
- Make sure to squeeze out as much moisture as possible from the spinach to prevent a watery dip.
- This dip pairs well with fresh vegetables, crackers, or toasted bread slices.
- Can be kept warm in a small slow cooker or served immediately for best taste and texture.
