:: Healthier Spinach Artichoke Dip ::
I’m an appetizer and dessert girl. {In fact, I could almost do away with all other types of meals. Small bites of scrumptious food, paired with some fresh fruit or a salad, is sometimes all that I want!} Trader Joe’s makes a delicious spinach artichoke dip that they sell in their freezer aisle. My husby and I have been hooked on it for a while. We love dipping spicy soy + flaxseed chips or pita wedges into the creamy mixture! Since it’s a favorite light lunch for us, I thought I would try to make my own version of the dip… only healthier {that way I can eat more of it, right?!!}.
The original recipe I found on the Food Network created by Ellie Krieger. I adapted a few items in the mixture with ingredients that I prefer {like Greek yogurt in place of sour cream}. I love how it turned out and I hope that you do, too!
Serve warm with a sprinkling of freshly grated parmesan, and a side of pita chips for a perfect light lunch, appetizer, or game day food to share with family and friends! It’s thick, creamy, and full of rich flavors! Enjoy!
Healthier Spinach Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped (about 1 1/2 cups)
- 3 cloves garlic minced
- 1 6 to 9-ounce package artichoke hearts, rinsed and dried
- 1 10-ounce package frozen chopped spinach, defrosted, excess liquid squeezed out.
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 cup 4 ounces Neufchatel cheese (reduced-fat cream cheese)
- 2 ounces about 1/2 cup shredded part-skim mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Bag of pita chips
- 1/4 cup grated parmesan {optional}
Instructions
- Preheat oven to 375 degrees F.
- Heat the olive oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 3 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are a light golden color. Remove from heat and set aside.
- In the bowl of a food processor, or powerful blender, combine artichoke hearts, spinach, yogurt, mayonnaise, Neufchatel, mozzarella, and salt/pepper. Blend until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times until well combined.
- Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Top with grated parmesan {optional} and serve with pita chips or crudités. Enjoy!
Notes
