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. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: Dips, Healthy Appetizer, Spinach
Servings: 10
Calories: 177kcal
Author: Kelli

Ingredients

  • 1 clove garlic minced
  • 2 cups chopped baby spinach
  • 1 15- oz can artichoke hearts drained
  • 8- oz block Greek Yogurt Cream Cheese you can also use 1/3 less fat cream cheese
  • 1 cup 2% plain Greek yogurt
  • ½ cup freshly grated Pecorino Romano cheese divided
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch red pepper flakes
  • ¼ cup shredded part-skim mozzarella cheese

Instructions

  • 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.

Notes

Nutrition for 1/10 of recipe: 177 calories, 7 g saturated fat, 6 g carbohydrate, 1 g fiber, 3 g sugar, 13 g protein
The Healthy Toast
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