Mix up a batch of this rich & flavorful favorite party food for your next game-day gathering:
My Spinach and Artichoke Dip recipe is always a crowd-pleaser. How does this healthier-than-usual version taste so good? Cooking the garlic and onion in melted butter really does a lot to enhance the flavor. Fresh ingredients are at the heart of the best-tasting recipes. This one’s got tangy fresh lemon, spinach and onion, and oh!!… that robust aromatic roasted garlic flavor.
For this recipe, I chose to swap out the high-calorie/high-fat mayo and sour cream. Although these are staple ingredients in many spinach artichoke dip recipes, I discovered that lowfat cream cheese combined with yogurt works amazingly as a healthier (and still incredibly rich and decadent) alternative.
- 2 cans (14 ounce) of artichoke hearts in water, rinsed and drained
- 3 cups fresh whole spinach leaves
- 1 medium white onion, peeled and chopped
- 1/2 lemon, juiced
- 4 fresh garlic cloves, peeled and chopped
- 1 cup greek yogurt
- 1 pkg (8 ounces) reduced fat cream cheese (softened at room temp)
- 1/3 cup freshly grated parmesan cheese
- 2 Tbsp. butter (a stick of butter = 8 tablespoons. Look at the wrapper to find measuring marks for each tablespoon)
- 1/4 cup diced tomato for garnish
- Serve with bread, crackers, and veggies for dipping
- Peel and chop the garlic and onion
- On the stovetop: melt 2 Tbsp. butter in a medium-sized saucepan or skillet & use low heat to carefully melt the butter (carefully watch the butter so it doesn’t brown or burn) Tilt to swirl & evenly coat the cooking surface
- Add the chopped onion and garlic and increase heat to medium-low. Cook for about 5-7 mins, stirring occasionally until softened and slightly browned
- Add the artichoke hearts, spinach and lemon juice, then cook on medium-low for another 5 minutes. Use a wooden spoon or spatula to stir and turn the mixture so it cooks evenly & thoroughly without sticking
- Cover the cooked ingredients in your pot or an and remove it from the stovetop to cool for about 20 minutes.
- You can warm up your oven now! – preheat to 375˚F
- In a separate large mixing bowl, use a wooden spoon to combine the cream cheese and yogurt, then stir in half of the grated parmesan (reserve the rest for a topping you’ll add later)
- Add the ingredients from the frying pan into the mixing bowl along with the cream cheese mixture & use a wooden spoon to mix everything together
- This mixing step is optional because the final texture is up to your taste:
- For a smooth texture (no big chunks) scoop the mixture into a food processor and pulse it for about a minute. I’ve even done this final food processing step with a hand blender (aka an immersion blender) Transfer from food processor to pyrex baking dish.
- Or, if you like to keep it chunkier, you can skip the final food processing step and transfer your recipe straight from the mixing bowl to a pyrex baking dish
- Bake your spinach artichoke dip in the pyrex dish 20 mins at 375˚F
- Take out the dish and sprinkle on the final layer of parmesan cheese for topping
- Increase heat to 400˚F, return to oven & bake for an additional 10 mins
Cool for 15 mins before serving with toasted pita triangles, crackers or tortilla chips
Dip some veggies, too! I like cucumber, carrot & celery sticks.