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Skinny Spinach and Artichoke Dip

A lightened up version of a creamy spinach and artichoke dip.
Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Holly- 3 Yummy Tummies

Ingredients

  • 1 Package of Frozen chopped spinach; thawed and dried
  • 1 8 oz. Can of Artichoke Hearts; quartered
  • 1 8 oz. Package of Reduced Fat Cream Cheese; softened
  • 1/2 C. Nonfat Greek Yogurt
  • 1/4 C. Grated Parmesan
  • 1/4 C. Grated Romano
  • 1 Tsp. Dried Basil
  • 1/4 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 1/2 Tsp. Dried Oregano
  • 2 Tsp. Minced Garlic
  • 2 Tsp. Worcestershire Sauce
  • 1/2 C. Reduced Fat Shredded Mozzarella Cheese
  • Garnishment:
  • 1/2 C. Grape Tomatoes; quartered

Instructions

  1. In a large mixing bowl; stir together greek yogurt and cream cheese.
  2. Add Parmesan, Romano, Basil, Salt, Pepper, Oregano, Garlic, and Worcestershire and stir until blended.
  3. Lightly stir in spinach and artichokes.
  4. Add to a small prepared casserole dish.
  5. Top with shredded mozzarella.
  6. Bake at 375 Degrees for around 20 minutes.
  7. Sprinkle top with grape tomatoes before serving.
  8. Use tortilla chips, carrots or bread for dipping.