About This Recipe:
Spinach and artichoke dip is heaven on earth- served piping hot with tortilla chips, pita, or pretzels. It’s a decadent appetizer, but usually made with heaping amounts of cream cheese, sour cream, mayonnaise, and more cheeses. To make this more health conscious at home, I made some easy swaps that definitely do not affect the final outcome of this dish. Greek yogurt and skim mozzarella cheese are great substitutes, and once everything is bubbling together, this really does taste like legit spinach artichoke dip. And all you have to do is chop, mix, and toss in the oven!
Ingredients (4 servings)
-12 oz artichoke hearts, finely chopped
-10 oz thawed frozen spinach, well drained
-1 cup fat free Greek yogurt
-3/4 cup part skim mozzarella cheese (plus 1/4 cup for topping)
-1/4 cup grated parmesan
-½ tsp garlic powder
-½ tsp onion powder
-Salt and pepper
Instructions (45 minutes)
1. In a large bowl, mix together all of the ingredients and then transfer to a lightly oiled baking dish. Top with the remaining mozzarella cheese and bake at 375 degrees F for 30 minutes. Broil for a few minutes to melt the cheese.