Healthy Spinach Artichoke Dip Recipe
A healthier version of your classic spinach artichoke dip recipe! Perfect for any get-together or holiday and easily prepped ahead of time!
Ingredients
- 1-2 teaspoons olive oil
- 4 tablespoons shallots minced
- 2 teaspoons garlic minced
- ½ cup plain greek yogurt
- ¼ cup + 2 tablespoons mayo
- 1 cup mozzarella cheese grated
- 15 ounces can artichokes drained and roughly chopped
- 10 ounces frozen spinach thaw and drain
- ¼ cup parmesan cheese grated
- ½ teaspoon kosher salt
- ¼ teaspoon lemon juice
- ⅛ teaspoon ground black pepper
- scant lemon zest
- serving: homemade crostini and veggies
Instructions
- Prep: Preheat oven to 350℉. Spray an 8x11 (or similar size) baking dish, set aside.
- Sauté: Bring a small cast iron skillet to medium high heat and add 1-2 teaspoons olive oil. Once hot, add 4 tablespoons shallots and 2 teaspoons garlic. Move around pan until garlic is fragrant and shallot has softened, approx. 1-2 minutes.
- Artichoke Mixture: In a medium mixing bowl, add cooked garlic and shallot, ½ cup plain greek yogurt and ¼ cup + 2 tablespoons mayo. Stir to combine. Fold in 1/2 cup of mozzarella cheese, 15 ounces can artichokes, 10 ounces frozen spinach, ¼ cup parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon lemon juice, ⅛ teaspoon ground black pepper and scant lemon zest.
- Bake: Pour out into prepared 8x11 pan (or similar size). Top with remaining 1/2 cup mozzarella cheese. Place in oven, middle rack, uncovered for 15 minutes or until cheese is melted and bubbly. Feel free to place under the broiler for 1-2 minutes if you want to brown a bit, just watch very carefully.
- Serve: Remove from oven and let cool slightly. Serve with cut up veggies, pita bread, crackers or easy homemade crostini.
Notes
- Make Ahead: you can easily make this ahead of time and stop at Step 4, cover with foil and place in the refrigerator until you want to bake - you might just need to cook a bit longer in the oven to account for it coming out of the fridge cold.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 94kcal | Carbohydrates: 4g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 370mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2853IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg
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