Greek Yogurt, Spinach and Artichoke Dip

Ingredients: Makes 6 servings

Greek Yogurt, Spinach and Artichoke Dip

7 oz Baby Spinach
2 TBSP Shallots, minced
½ tsp Garlic, minced
3 TBSP Fat Free Greek Yogurt
2 TBSP Neufchatel Cream Cheese
2 TBSP Parmesan Cheese, grated
5 oz Canned Artichoke Hearts, chopped
1/3 cup Part Skim Mozzarella Cheese, shredded
1/8 tsp Black Pepper

Directions:

  1. Steam spinach until wilted. Squeeze out excess water. Roughly chop spinach and set it aside.
  2. In a food processor combine shallots, garlic, fat-free Greek yogurt, Neufchatel cream cheese and parmesan. Pulse until smooth.
  3. In a bowl, stir together artichoke hearts, mozzarella, black pepper, spinach and Greek yogurt mixture.
  4. Bake until bubbling and golden brown, about 20-30 minutes.

Dietitian Note: Pair with vegetable crudité

Chef’s Note: Neufchatel is reduced fat cream cheese

Nutrition information:

Serving size: 1/4 cup Cal: 70, Total Fat: 3g, Sat Fat: 2g, Sodium: 200mg, Carbs: 6g, Protein: 5g, Sugar: 1g, Fiber: 2g

Compare the Difference: Traditional Spinach Artichoke Dip vs Greek Yogurt Spinach Artichoke Dip
Traditional Spinach Artichoke Dip: ¼ cup portion, 260 calories, 8g sat fat, 350mg sodium
Greek Yogurt Spinach Artichoke Dip: ¼ cup portion, 70 calories, 2g sat fat, 200mg sodium

Recipe Source:
Recipe provided by FLIK Hospitality Group open in new window

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