Drendel’s Spinach Artichoke Dip

Dips are fun and delicious, but they can sometimes be loaded with fat or sugar. This spinach artichoke dip uses a mix of low-fat and fat-free cream cheese to cut the fat while keeping the flavor. Greek yogurt, spinach and artichoke add even more nutritious flavor. (Check out these healthier versions of spinach dip and peanut butter fruit dip, too.)

Download Drendel’s Spinach Artichoke Dip recipe here or view it below.

Drendel’s Spinach Artichoke Dip
(Makes about 5 cups of dip)

Ingredients:

2 14 oz. cans of artichoke hearts – drained
10 oz. package of frozen spinach – thawed and drained
1 cup shredded part-skim mozzarella cheese
¼ cup grated parmesan cheese
1 cup fat free plain Greek yogurt
8 ounce block of 1/3 less fat cream cheese
8 ounce block of fat free cream cheese
4-6 cloves of garlic – minced (more if you desire)
½ teaspoon crushed red pepper flakes (more if you desire)
½ teaspoon ground black pepper (more if you desire)

Instructions

  1. Assemble ingredients.
  2. Finely chop the artichoke hearts.
  3. Thaw and drain the frozen spinach (make sure to wring out the spinach in a few sheets of paper towel to get almost all the extra water out).
  4. Mince the garlic.
  5. Combine all ingredients in your slow cooker, mix well (may be difficult until all the cheeses warm up).
  6. Once all ingredients can be thoroughly mixed, cover and cook until heated thoroughly, roughly 2 hours on medium-high or 4 hours on low.
  7. Serve with raw vegetables or homemade pita chips & enjoy!

Nutrition facts per ¼ cup serving:
91 calories, 4 g fat, 2 g saturated fat, 13 mg cholesterol, 224 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g sugar, 8 g protein

Compared to standard spinach artichoke dip, this version has 40% less calories, more than 60% less fat, 70% less saturated fat and more than 60% less cholesterol!

Nathan DreNathan Drendelndel is a licensed and registered dietitian with ProMedica Wellness who has been practicing for more than six years. Sign up for our monthly Friends for Life newsletter to receive more healthy recipes from Nathan.

 

 

Comments

comments