While I’m not usually one to sacrifice flavor and richness for calories, I’ve started trying to look for healthier alternatives to some of my favorite indulgences. With this Nashville trip (headed there today!) and the Super Bowl on Sunday, there was no chance of me giving up my fried food, but a very good chance I’d feel sick by the time Monday rolled around.
Luckily, spinach and artichoke dip is a magical concoction that can be made a little lighter than the full fat iteration we all know and love. I won’t lie…the taste is slightly different…but not in a bad way– it’s just slightly more tart with the Greek yogurt. The “garlic” was somewhat of an accident, as it ended up being a little more overpowering than I’d originally intended. But my coworkers and I agreed (I took it to an office Super Bowl potluck) that it actually totally worked! Bonus for this recipe: no oven needed…I just stuck it in the microwave to reheat!
Lighter Garlic Spinach & Artichoke Dip
Adapted from Natasha’s Kitchen; serves 10-12
– 8oz reduced fat cream cheese
– 16oz Greek yogurt (I used 2% fat)
– 10oz frozen spinach (ideally thawed with all water squeezed out, but it’s okay if not)
– 14oz artichoke hearts, chopped (the canned kind)
– 1 1/4 cup shredded cheese (I used a medium white cheddar)
– 3 garlic cloves, minced
– 2 tablespoons butter
– 1/4 teaspoon black pepper
In a large nonstick pot, heat butter, yogurt, shredded cheese, and cream cheese over medium heat. Stir periodically and heat until it starts to bubble.
Add spinach, chopped artichokes, and black pepper. Stir until well-combined and add your minced garlic. Continue stirring until dip is heated through. Serve warm with crackers, bread, or chips.
Photos by Monica Dutia for Cake & Lilies