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Guess which recipe is the most popular on Natasha’s Kitchen? Our spinach and artichoke dip! It’s been pinned over 1,000,000 times! (P.S. Thanks for pinning! How can I find and hug each of you?). Well, here’s another version that got hit with the skinny stick but didn’t lose any flavor.
This spinach and artichoke dip uses Greek yogurt. It has 50% less cholesterol, 56% less fat, 40% less salt and a wee bit more protein. Serve it warm and cheesy. It’s perfect for game day and the guys will never know you made it healthier! 🙂
Ingredients for Skinny Spinach and Artichoke Dip
8 oz reduced fat cream cheese
16 oz (2 cups) plain, non-fat Greek yogurt
2 Tbsp butter
1 1/2 cups parmesan cheese
14 oz quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz frozen spinach (thawed and drained)
2-3 garlic cloves
How To Make Skinny Spinach and Artichoke Dip:
1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.
Easy, peasy and delicious!
Skinny Spinach and Artichoke Dip Recipe
Ingredients
- 8 oz reduced fat cream cheese
- 16 oz plain non-fat Greek yogurt
- 2 Tbsp unsalted butter
- 1 1/2 cups parmesan cheese
- 14 oz quartered artichoke hearts, drained and coarsely chopped
- 4 oz can diced jalapeños, drained (if you like it spicier, don't drain)
- 10 oz frozen spinach, thawed and drained
- 2-3 garlic cloves
Instructions
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble lightly.
- Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I squeezed the spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it's done.
Nutrition Per Serving
In the past, I’ve made the regular version but decided to try this one. There is no difference in taste and it is delicious. I will make this again!!
I’m glad you liked the recipe, Jess!
I made this because my friend loves this recipe! But mine turned out gritty😢 what did i do wrong??
Hi Christa, overcooking or overheating can cause the texture to change.
This sounds amazing for my husband and I. We will not eat it all in one sitting, can leftovers be stored and eaten later as a cold dip?
Hi Denese! We don’t usually have too many leftovers of this because we make it often for parties as an appetizer. I imagine you could reheat slowly on the stovetop or even eat it cold if you don’t mind it. 🙂 I hope you love the recipe!