Todd Wilbur’s Healthier Artichoke Spinach Dip

Added to Recipes on Fri 04/20/2012

Using reduced-fat cream cheese and Greek yogurt, this recipe cuts the fat and calories of the original dish nearly in half!

 

Ingredients

Makes 1 1/2 cups (3 total servings)

 

1 cup chopped frozen artichoke hearts, thawed and diced

1/2 cup frozen chopped spinach, thawed

2 tbsp water

4 oz reduced-fat cream cheese

4 oz 2% Greek yogurt

1/2 cup grated Parmesan cheese

2 tbsp low-fat milk

1/2 tsp salt

1/4 tsp crushed red pepper flakes

1/4 tsp garlic powder

1 pinch ground black pepper

1/2 tomato, diced

 

For Dipping

Crackers

Toasted bread

Pita chips

Raw sliced vegetables

 

Directions

Combine diced artichoke hearts and chopped spinach in a microwave-safe bowl with 2 tablespoons of water, cover bowl with plastic and poke a few holes in it to vent. Microwave vegetables on high for 6 minutes.

 

Combine remaining ingredients in a small saucepan. Add the steamed artichokes and spinach and place pan over medium/low heat, stirring often for 10 minutes or until simmering. Just before serving, you may wish to broil the dip in an oven-safe dish for 1 to 2 minutes (under high broil) or just until slightly brown on top. Arrange the diced tomato in a pile in the center of the dip and serve with crackers, toasted bread, pita chips or raw vegetables for dipping.

 

Nutritional Facts

For 1 (1/2 cup) serving

230 calories
14 g fat

 

Click here for a Reduced-Fat Potato Skin recipe.