Skinny Spinach and Artichoke Dip Recipe
If you’re looking for a deliciously creamy dip that won’t derail your healthy eating goals, look no further than this Skinny Spinach and Artichoke Dip Recipe. Packed with protein and flavor while staying light on calories, it’s the perfect appetizer for your next gathering or a cozy night in. With a delightful blend of reduced fat cream cheese, non-fat Greek yogurt, and plenty of savory ingredients, this dip proves that you can enjoy indulgent flavors without the guilt. Let’s dive into this tasty recipe that will have everyone coming back for more!
Why This Recipe Works
This Skinny Spinach and Artichoke Dip Recipe is designed with health in mind while not compromising on taste. The combination of reduced fat cream cheese and plain non-fat Greek yogurt creates a creamy base that’s rich in protein and lower in fat. Using frozen spinach and canned artichokes makes this dip easy to prepare, while the addition of jalapeños gives it a spicy kick that can be adjusted to your preference. Plus, the generous amount of parmesan cheese adds a nutty flavor that ties it all together.
Ingredient Checklist
To prepare this delicious dip, you will need the following ingredients:
- 8 oz reduced fat cream cheese
- 16 oz plain non-fat Greek yogurt
- 2 Tbsp unsalted butter
- 1 1/2 cups parmesan cheese, grated
- 14 oz quartered artichoke hearts, drained and coarsely chopped
- 4 oz can diced jalapeños, drained (optional: keep the liquid for extra heat)
- 10 oz frozen spinach, thawed and drained
- 2-3 garlic cloves, minced
Setup & Equipment
Before you start cooking, gather the following equipment:
- Mixing bowl – for combining ingredients
- Spatula – to help blend everything together
- Oven-safe baking dish – for baking the dip
- Cooking pot – for sautéing
- Garlic press (optional) – for easy mincing
- Measuring cups and spoons – to ensure accurate ingredient amounts
Skinny Spinach and Artichoke Dip Recipe Made Stepwise
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This will ensure that your dip bakes evenly and thoroughly.
Step 2: Sauté the Garlic
In a cooking pot over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic as it can turn bitter.
Step 3: Combine the Cream Cheese and Greek Yogurt
In a mixing bowl, combine the reduced fat cream cheese and plain non-fat Greek yogurt. Use a spatula to mix them until smooth and creamy.
Step 4: Add the Remaining Ingredients
To the bowl, add the sautéed garlic, grated parmesan cheese, chopped artichoke hearts, diced jalapeños, and drained spinach. Mix everything together until well combined.
Step 5: Transfer to Baking Dish
Pour the mixture into an oven-safe baking dish, spreading it out evenly with your spatula.
Step 6: Bake the Dip
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.
Step 7: Serve Warm
Once baked, remove the dip from the oven and let it cool for a few minutes. Serve it warm with your favorite dippers like whole grain crackers, sliced vegetables, or pita chips.
Nutrition-Minded Tweaks
If you want to make some adjustments to this Skinny Spinach and Artichoke Dip Recipe, consider these options:
- Substitute the parmesan cheese with nutritional yeast for a dairy-free option.
- Use low-sodium artichoke hearts to reduce sodium levels.
- Incorporate different spices like cayenne or paprika for added flavor without extra calories.
- Swap the unsalted butter for olive oil to increase healthy fats.
Errors to Dodge
To ensure your dip turns out perfectly, avoid these common mistakes:
- Skipping the draining process for spinach and artichokes can lead to a watery dip.
- Overbaking can cause the dip to dry out, so keep an eye on it as it cooks.
- Using low-quality ingredients can affect the flavor, so choose fresh and good-quality products.
- Not allowing the dip to cool slightly before serving could result in burned tongues!
Storage Pro Tips
If you have leftovers, here’s how to store and reheat your dip:
- Allow the dip to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, place the dip back in the oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, microwave in short intervals, stirring in between.
Handy Q&A
Can I make this dip ahead of time?
Yes! You can prepare the dip a day in advance. Just mix all the ingredients and store it in the fridge until you’re ready to bake. This allows the flavors to meld together beautifully.
What can I serve with this dip?
This dip pairs well with a variety of dippers including whole grain crackers, sliced vegetables like cucumbers and bell peppers, pita chips, or even toasted baguette slices.
Can I freeze this dip?
Yes, you can freeze the dip before baking. Make sure to store it in an airtight container. When you’re ready to enjoy it, thaw in the refrigerator overnight and bake as directed.
Is this dip spicy?
The level of spice depends on the jalapeños. If you prefer a milder dip, make sure to drain the jalapeños thoroughly or reduce the amount used. For extra heat, keep the liquid from the can!
Serve & Enjoy
Now that you’ve mastered this Skinny Spinach and Artichoke Dip Recipe, it’s time to gather your friends and family and dig in! This dip is not just a crowd-pleaser; it’s also a guilt-free option that allows you to indulge in your favorite flavors. Whether it’s a game day snack, a party appetizer, or just a cozy night at home, this dip will deliver satisfaction without the extra calories. Enjoy every creamy, cheesy bite!
Creating lighter versions of classic recipes is a rewarding way to maintain your health goals while still enjoying delicious flavors. This Skinny Spinach and Artichoke Dip Recipe is a testament to that philosophy, proving that healthy eating can be both satisfying and delightful. So, whip up a batch, share it with loved ones, and watch it disappear in no time!
Skinny Spinach and Artichoke Dip Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a cooking pot over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- In a mixing bowl, combine the reduced fat cream cheese and plain non-fat Greek yogurt. Mix until smooth and creamy.
- Add the sautéed garlic, grated parmesan cheese, chopped artichoke hearts, diced jalapeños, and drained spinach. Mix until well combined.
- Pour the mixture into an oven-safe baking dish, spreading it out evenly.
- Bake for 25-30 minutes, or until the top is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes before serving warm with dippers.
Notes
- For a dairy-free option, substitute parmesan cheese with nutritional yeast.
- Use low-sodium artichoke hearts to reduce sodium levels.
- Store leftovers in the refrigerator for up to 3-4 days.
