Greek Yogurt Spinach Artchoke Dip Hi Res

Greek Yogurt, Spinach, Artichoke Dip

Let’s play a game. Make Greek Yogurt, Spinach, Artichoke Dip for your next get together and see if anyone notices the difference between this and the “real deal” mayo-laden version. I wouldn’t bet against our FLIK recipe. It’s warm and creamy with just enough salt. We’ve got extra spinach because, I don’t know about you, but I always reach for a solid, filling bite.

Serve this and you’re shaving off almost 200 calories, 6 grams of saturated fat, and 150 mg sodium in a single ¼ cup serving. Greek Yogurt, Spinach, Artichoke Dip deserves to be in the center of the party spread, so go ahead. We dare you. 

Dare to Compare: 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

Greek Yogurt Spinach Artichoke Dip

Greek Yogurt, Spinach, and Artichoke Dip

Serve Greek Yogurt, Spinach, Artichoke Dip instead of the mayo-laden version and you’re shaving off almost 200 calories, 6 grams of saturated fat, and 150 mg sodium in a single ¼ cup serving. It deserves to be in the center of the party spread, so go ahead. We dare you. 

Serving Size: 1/4 cup, Makes 6 servings

Ingredients

7 ounces baby spinach
2 tablespoons minced shallots
1/2 teaspoon minced garlic
3 tablespoons fat free Greek yogurt
2 tablespoons 1/3 less fat cream cheese
2 tablespoons grated Parmesan cheese
5 ounces artichoke hearts, chopped
1/3 cup shredded part-skim mozzarella cheese
1/8 teaspoons black pepper

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Steam spinach until wilted. Squeeze out excess water. Roughly chop spinach and set it aside.
  3. In a food processor combine shallots, garlic, fat-free Greek yogurt, cream cheese, and Parmesan. Pulse until smooth.
  4. In a bowl, stir together artichoke hearts, mozzarella, black pepper, spinach, and Greek yogurt mixture. 
  5. Bake until bubbling and golden brown, about 20-30 minutes. 

Dietitian Note: Pair with vegetable crudité

Nutrition per 1/4 cup serving: 70 calories, 3 g fat, 2 g saturated fat, 200 mg sodium, 6 g carbs, 1 g sugar, 2 g fiber, 5 g protein