This dip is incredible! Plus, it is low calorie and delicious! You can’t go wrong with making this dip. I did a post on using Greek yogurt as a substitute in recipes last Monday and told you I would share my favorite. Well, this is it.
I am not a huge vegetable eater so for me to like this dip says a lot! I replaced the mayonnaise and/or sour cream with a nonfat Greek yogurt. The yogurt provides more protein and fewer calories than the alternative.
So, I hope you try it and enjoy. I broke down the serving size to 1/4th cup. Each 1/4th cup is only 46 calories. This dish makes about 11 servings.
Craig likes to eat his dip with pretzels, but I prefer tortilla chips. I usually eat mine with the multigrain tortilla chips. 🙂
Spinach and Artichoke Dip
14 oz. can of artichoke harts (packed in water), drained
1 1/4th cup of spinach
5-6 small green onions
1 tsp. of minced garlic
8 oz. nonfat Greek yogurt
1/3 cup shaved Parmesan cheese
1/2 cup part skim mozzarella cheese
Salt and pepper to season
Preheat over to 375.
Chop the artichokes (I use a small food processor). Chop the green onions. Place in a medium bowl together.
Add all the remaining ingredients in the bowl and mix well. Season with salt and pepper.
Spray an oven proof pan with spray oil and place all ingredients in the pan. Place pan in the oven and cook for 20-25 minutes. Make sure the dip is hot and the cheese has melted. Serve and enjoy!