Spinach Artichoke Dip


Here comes the end of football season, and for me, the end of eating like it's not making me fat. But, this recipe for Spinach Artichoke Dip is so good, I had to share it before I start posting all my healthy recipes. Make this one for your upcoming Superbowl party. The smell of it baking alone will drive you mad.


Spinach Artichoke Dip
makes 1 dish for game day

1 6 oz. can artichoke hearts in water
1 10 oz. package frozen spinach (thawed, chopped and squeeze all excess liquid out)
1 cup 0% fat Greek yogurt
1/4 cup mayo
1 tbsp course Dijon mustard
1/2 cup grated parmesan cheese
3/4 cup grated mozzarella + 1/4 cup for topping
4 cloves garlic (minced)
1/2 lemon (juice)
2 tbsp dried onion or 1 tsp onion powder
1/4 cup pine nuts (optional)
salt and pepper 
for serving:
Tortilla Chips
Pita Chips
Celery and Carrot Sticks 

Preheat oven to 400 degrees.

Start by thawing and chopping the spinach. Wrap up in a clean towel and wring the heck out of it until almost all of the water is gone. Toss into a mixing bowl.

Chop up the artichoke hearts into small pieces.  Add to the mixing bowl. Now combine Greek Yogurt, mayo, Dijon mustard, Parmesan, 3/4 cup mozzarella, minced garlic, lemon juice, dried onion, pine nuts, and a healthy pinch of salt and pepper. 

Add mixture to a small baking dish and sprinkle remaining mozzarella cheese over the top. If you need more than 1/4 cup to cover it, just go for it. 

Bake for 23-25 minutes, until cheese on top is golden. Let rest 5-10 minutes before serving to set and cool. Serve with chips and veggies! 

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