Spinach & Artichoke Dip

Normally this dish is made with a ton of mayo and cheese. By swapping in non-fat Greek yogurt and using low-fat versions of other creamy ingredients, I’ve created a version that will fool even the toughest critics. Serve with crudités, tortilla chips and crispbreads.

Excerpted from Dish Do-Over by Jo Lusted (Harper Collins, 2014). Photo: Mike McColl

 

Spinach & Artichoke Dip
Spinach & Artichoke Dip
Servings
8servings
Servings
8servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 400°F. Reserve 1/3 cup (75 mL) mozzarella and 2 Tbsp (30 mL) Parmesan.
  2. In a food processor, combine remaining mozzarella and Parmesan, plus yogurt, mayonnaise, cream cheese, oregano, cayenne and black pepper. Scrape cheese mixture into a large bowl. Stir in spinach and artichoke hearts. Transfer dip to a shallow ovenproof baking dish and top with reserved cheeses.
  3. Place dish on a baking sheet and heat in oven for 15 to 18 minutes until hot and bubbling. Let rest for three to four minutes before serving. (Will keep up to three days, covered, in fridge.)
Recipe Notes

Per serving: 
Before: 275 calories, 21 g total fat
Dish Do-Over: 201 calories, 13 g total fat

Nutritional information: 7 g satur­ated fat, 7 g carbohydrates, 2 g fibre, 2 g sugars, 15 g protein, 431 mg sodium, 38 mg cholesterol