Healthy Spinach Artichoke Dip
User Reviews
5
Healthy Spinach Artichoke Dip
Description
Healthy Spinach Artichoke Dip combines softened neufchatel cheese and nonfat Greek yogurt to create a creamy base seasoned with onion powder, garlic powder, cayenne, salt, and pepper. Mixed with well-drained spinach and chopped artichoke hearts, the dip is enriched with shredded mozzarella and Parmesan cheese. After baking at 400°F for 15-20 minutes until bubbling and golden on top, it develops a melt-in-your-mouth texture with a light peppery warmth.
The dip's creamy, cheesy profile pairs nicely with crunchy dippers such as crackers, tortilla chips, pita chips, or fresh vegetable sticks like carrots and celery, adding contrasting texture and freshness. It makes a versatile appetizer or casual snack suitable for gatherings or everyday indulgence.
Using frozen spinach that is thoroughly drained prevents excess moisture and keeps the dip from becoming watery. Leftovers reheat well and can be stored in the refrigerator for 3 to 4 days. Canned or frozen artichokes are convenient year-round options for this recipe.
Ingredients
- 1 neufchatel cheese softened
- 1 cup Greek yogurt nonfat
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- salt
- black pepper
- 10 ounces spinach drained and squeezed dry, frozen
- 1 artichoke hearts drained and chopped
- 4 ounces mozzarella cheese shredded, about 1 cup
- 2 tablespoons Parmesan Cheese
Instructions
- Preheat the oven to 400°F.
- Mix the softened cheese, yogurt, onion powder, garlic powder, cayenne pepper, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl until smooth.
- Stir in the spinach, artichokes, mozzarella, and parmesan until well distributed throughout the mixture.
- Transfer the dip to a Transfer the dip to an 8x8-inch square baking dish, oval baking dish or round pie pan. If desired, sprinkle a little more mozzarella and/or parmesan on top.
- Bake for 15-20 minutes until bubbly and golden on top.
- Serve dip with crackers, tortilla chips, pita chips or vegetables like carrot sticks or celery sticks.
Notes
- Use well-drained frozen spinach rather than fresh to maintain the dip's consistency and prevent sogginess.
- Leftovers can be refrigerated in an airtight container for up to 3-4 days and reheated in the microwave or oven.
- This dip is excellent served with an assortment of crackers, tortilla or pita chips, and fresh vegetables like carrots or celery sticks.
- Canned or frozen artichoke hearts provide convenience and consistent quality for this recipe year-round.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 3tablespoons | |
| Calories | 79kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 211mg | 9% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2263IU | 45% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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