Hot Spinach and Artichoke Dip Lower Than Normal Fat
Indulge in the creamy decadence of this *Hot Spinach and Artichoke Dip Lower Than Normal Fat* without compromising your health goals. This lighter take on a classic appetizer combines fresh spinach, tender artichoke hearts, and a blend of fat-free Greek yogurt, Neufchâtel cheese, and part-skim cheeses for a guilt-free yet flavorful experience. Sautéed garlic infuses the dish with aromatic richness, while a touch of Parmesan and mozzarella creates a bubbly, golden topping. Perfect for game days or casual gatherings, this healthy spinach and artichoke dip pairs beautifully with baked pita chips, whole-grain crackers, or crisp veggie sticks. Ready in just 35 minutes, it’s a must-try crowd-pleaser that balances indulgence and nutrition effortlessly.
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 1 cup Artichoke hearts (canned in water, drained and chopped)
- 1 cup Fat-free plain Greek yogurt
- 4 ounces Neufchâtel cheese (light cream cheese, softened)
- 3 ounces Shredded part-skim mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 teaspoons Minced garlic
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the minced garlic for about 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat, allow the spinach to cool slightly, then squeeze out excess water using a clean kitchen towel or paper towels. Roughly chop the spinach if needed.
In a large mixing bowl, combine the Greek yogurt, Neufchâtel cheese, 2 ounces of mozzarella cheese, Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Mix until smooth and well-incorporated.
Fold in the wilted spinach and chopped artichoke hearts until evenly combined.
Transfer the mixture to a small oven-safe baking dish and spread evenly. Sprinkle the remaining 1 ounce of mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the top is lightly golden.
Serve hot with baked pita chips, whole-grain crackers, or vegetable sticks for dipping. Enjoy your lighter, healthier spinach and artichoke dip!
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1353 mg | 104% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
