Spinach Artichoke Dip Cooking Light 09 07
Creamy, savory, and irresistibly indulgent, this Spinach Artichoke Dip from Cooking Light (September 2007) offers a healthier spin on a classic party favorite without sacrificing flavor. Packed with nutrient-rich fresh spinach and tender artichoke hearts, this dip gets its luscious texture from a blend of low-fat cream cheese and tangy Greek yogurt, while Parmesan and part-skim mozzarella provide a cheesy, golden finish. Enhanced with garlic and a hint of black pepper, this quick 15-minute prep recipe bakes to bubbly perfection in just 20 minutes, making it a perfect choice for entertaining or casual gatherings. Serve it warm with whole-grain crackers, toasted baguette slices, or crisp vegetables for an appetizer that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 8 cups Fresh spinach
- 14 ounces Canned artichoke hearts (drained and chopped)
- 8 ounces Low-fat cream cheese (softened)
- 1 cup Low-fat plain Greek yogurt
- 1 cup Grated Parmesan cheese
- 1 cup Shredded part-skim mozzarella cheese
- 2 cloves Minced garlic
- 0.5 teaspoons Freshly ground black pepper
- 0.5 teaspoons Salt
- Olive oil cooking spray
Instructions
Preheat the oven to 375°F (190°C).
Lightly coat a baking dish with olive oil cooking spray and set aside.
In a large pot, bring lightly salted water to a boil. Add the fresh spinach and blanch for 1-2 minutes until wilted. Drain and press out excess water, then roughly chop the spinach.
In a large mixing bowl, combine the chopped spinach, drained and chopped artichoke hearts, cream cheese, Greek yogurt, Parmesan cheese, mozzarella cheese, minced garlic, black pepper, and salt. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 20 minutes, or until the top is bubbly and lightly golden.
Remove from the oven and let cool slightly before serving.
Serve warm with whole-grain crackers, toasted baguette slices, or fresh vegetables for dipping.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 266 mg | 88% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 20.1 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2568 mg | 198% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1460 mg | 31% | |
*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.
