Spinach & Artichoke Dip is traditionally loaded with mayo and cheese, but sometimes when you replace that with reduced or fat free dairy products, the dish can start to taste kind of plastic.
Well I replaced the mayo with lightened up cream cheese and sour cream, but also mixed in rich Greek Yogurt to make this popular dip light, yet still satisfying. Enjoy!
Skinny Spinach & Artichoke Dip
6oz 0% plain Greek yogurt
6oz reduced-fat or fat-free cream cheese, softened
6oz fat-free sour cream
1/2 cup grated parmesan cheese
1/3 cup unsweetened almond or skim milk
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1-10oz package frozen spinach, thawed and excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 cup part skim shredded mozzarella cheese
- Pre-heat oven to 350 degrees. Mix Greek yogurt, cream cheese, sour cream and parmesan cheese until smooth. Stir in milk and seasonings then gently fold in spinach and artichoke hearts.
- Spray an 8×8 casserole dish with non-stick spray then pour in the spinach and artichoke mixture. Top with mozzarella cheese and bake for 20-25 minutes, or until bubbly. Broil for an additional 2-3 minutes until cheese is golden brown.