Healthy Spinach Artichoke Dip
A nutritious twist on a classic creamy dip, perfect for gatherings or as a snack.
Ingredients
Main Ingredients
- 1/2 cup mayo
- 1/2 cup plain non-fat yogurt Can be substituted with Greek yogurt for added protein.
- 16 ounces frozen spinach Defrost and squeeze out excess moisture.
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic (peeled)
- 1/2 cup grated parmesan cheese
- 1 cup shredded fontina cheese Reserve some for topping.
- 1 15-ounce can artichoke hearts in water (drained) Drain and halve the hearts.
Instructions
Preparation
- Preheat your oven to 350°F.
- Defrost the frozen spinach. Squeeze out any excess liquid afterward.
- Drain and halve the artichoke hearts.
- In a food processor, combine mayo, yogurt, salt, pepper, garlic, parmesan cheese, and 1/3 of the artichoke hearts. Blend until smooth.
- Stir in the spinach, then mix in the remaining artichokes along with 3/4 cup of fontina cheese.
- Spread the mixture evenly in an oven-safe dish. Top with the remaining 1/4 cup of shredded fontina cheese.
Baking
- Bake covered with foil for 20 minutes, then uncovered for an additional 20-25 minutes until hot and bubbly.
- Switch your oven to broil and let it brown for 1-5 minutes, watching closely.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze the dip before baking to maintain freshness. For vegan options, substitute mayo for plant-based alternatives and cheese for nutritional yeast.