Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

A common complaint when it comes to spinach artichoke dip is that it’s bland. This recipe, with onion, lots of garlic, Parmesan and cayenne, is anything but bland. If you’re trying to minimize starches, by all means use fresh cut veggies such as celery instead of crackers or chips for dipping. But since this is not a very “wet” dip, it’s quite dense and substantial, I often serve it as a side dish rather than as a dip.

Hot Spinach Artichoke Dip
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Yield: 10 servings
Ingredients
  • Olive oil cooking spray (Whole Foods has one with no additives)
  • 1 (14oz) can artichoke hearts, drained, finely chopped
  • 1 (10oz) package frozen chopped spinach, thawed (I thaw it in the microwave), well drained
  • ½ medium onion, minced (3oz)
  • 1 tablespoon minced garlic
  • 1 cup full-fat plain Greek yogurt*
  • ½ cup (1.5oz) grated Parmesan cheese
  • 1 cup (4oz) shredded part-skim mozzarella cheese
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with olive oil spray.
  2. Combine all the ingredients in a large bowl.
  3. Transfer the mixture to the prepared pie plate, smoothing out the top with a spatula.
  4. Bake 20 minutes, until heated through.
  5. Allow to rest 5 minutes before serving.
Notes
*Nonfat Greek yogurt will work texture-wise, but will not be as tasty. I suggest sticking with full-fat. (Thanks Kelly Williams for experimenting with nonfat and sharing the results on Facebook!)
Nutrition Per Serving
Calories: 93; Fat: 4.1g; Carbohydrates: 6.2g; Sugar: 0.6g; Sodium: 267.9mg; Fiber: 1.5g; Protein: 8.1g

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