Hot Spinach Artichoke Dip, Lightened up!
Who wants a craveable dip for the BIG game that is actually healthy and light?? MEEE!
This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will even know it’s healthy and light! It is perfect for the Big game, but it will be a recipe you use all year long. Here I’ve even used those cute mini red and yellow peppers as dippers because you know….it is the Chiefs! But tortilla to pita chips would be delicious too. This dip has all of the essential items that everyone wants: it’s cheesy, gooey and oh so satisfying….but with less calories. AND it’s nutritious. Cheese is a great way to add nutrition to your diet. Cheeses are good sources of calcium, protein and phosphorus, three nutrients particularly important to help build and maintain healthy bones. Who can complain about that??
To lessen the calories, I used yogurt instead of the typical mayonnaise that you find in most Hot Spinach Artichoke Dips. Fermented dairy products, like yogurt, are linked to improved digestive health, reducing inflammation and boosting your immune system….no one can complain about those health benefits!.
I love cooking with cheese because of the B vitamins, vitamin A, and calcium that it contains, but did you know that cheese is also a great source of protein? Parmesan cheese contains the most protein of any cheese and as you all know….I LOVE parmesan cheese, well all cheese!
This dip is super easy to prepare and you can even make it a day in advance! Just pop it in the oven before you are ready to eat and I promise you will have a crowd pleaser for the Big Game! You might need to adjust the cooking time if you put the dip in the oven cold….but you know it’s done when the cheese is bubbling and it’s light brown on top!
This post was sponsored by my good friends at Midwest Dairy.
Baked Spinach-Artichoke Yogurt Dip
Ingredients
- Softened butter, for the baking dish
- 1 (14‑ounce) can artichoke hearts, drained and chopped
- 1 (10‑ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup plain yogurt
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup thinly sliced green onions, white and green parts
- 1 garlic clove, minced
- 1/4 cup chopped red bell pepper
- Pita chips, tortilla chips, crackers, and/or toasted baguette slices
Instructions
- Preheat the oven to 350°F. Butter a 1‑quart casserole dish or 9‑inch glass pie plate; set aside.
- Combine the artichokes, spinach, yogurt, mozzarella, Parmesan, green onions, garlic, and bell pepper in a large bowl; mix thoroughly.
- Transfer to the prepared dish. Bake for 30 to 35 minutes or until bubbling and lightly browned on top. Let stand for 5 minutes. Serve with pita chips, tortilla chips, crackers, and/or toasted baguette slices for dipping.
Notes:
This recipe is lactose intolerance friendly because yogurt with live and active cultures helps digest the lactose and natural cheeses such as Parmesan and mozzarella contain minimal lactose.
Calories
69.97Fat (grams)
3.83Sat. Fat (grams)
2.19Carbs (grams)
4.86Fiber (grams)
1.25Net carbs
3.61Sugar (grams)
1.46Protein (grams)
4.65Sodium (milligrams)
220.41Cholesterol (grams)
11.63The calories listed are for the dip alone.