Lightened Up Spinach Artichoke Dip with Homemade Tortilla Chips
Bubbling hot, cheesy spinach artichoke dip gets a healthy makeover thanks to Greek yogurt and yogurt cream cheese.
Keyword: Dips, Healthy Appetizer, Spinach
2cupschopped baby spinach
1 15-ozcan artichoke heartsdrained
8-ozblock Greek Yogurt Cream Cheeseyou can also use 1/3 less fat cream cheese
1cup2% plain Greek yogurt
½cupfreshly grated Pecorino Romano cheesedivided
Pinchred pepper flakes
¼cupshredded part-skim mozzarella cheese
Preheat oven to 400F.
Place garlic, spinach, and artichokes in a food processor and pulse until finely chopped. Pour into a large mixing bowl.
Add cream cheese, yogurt, salt, pepper, red pepper flakes, and ¼ cup of grated Pecorino Romano cheese to the bowl and stir well to combine.
Pour mixture into an 8×8 baking dish or a 9-inch cast iron skillet. Top with remaining ¼ cup Romano cheese and the ¼ cup of mozzarella. Bake for 15 minutes, or until lightly browned and bubbling. If the cheese hasn’t browned but the dip is bubbling, I recommend broiling it on high for 2-3 minutes.
Allow to cool for a few minutes before digging in! I recommend serving with veggies and tortilla chips.
Nutrition for 1/10 of recipe: 177 calories, 7 g saturated fat, 6 g carbohydrate, 1 g fiber, 3 g sugar, 13 g protein
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