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
- 2 cups low-fat mozzarella cheese shredded, divided
- 1/2 cup Parmesan cheese freshly grated, divided
- 3/4 cup non-fat plain Greek yogurt
- 1/4 cup low-fat mayonnaise
- 3/4 cup low-fat cream cheese softened
- 1 tsp dried oregano
- pinch cayenne pepper
- pinch Sea salt and freshly ground black pepper
- 1 cup chopped frozen spinach thawed, drained and squeezed dry
- 1 can artichoke hearts drained, rinsed and coarsely chopped
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- Preheat oven to 400°F. Reserve 1/3 cup (75 mL) mozzarella and 2 Tbsp (30 mL) Parmesan.
- 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.
- 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 fatDish 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
