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Although hot spinach or artichoke dips are quite common, the first one I tried was while visiting some family friends in Abu Dhabi. My folks and I promptly devoured a whole baguette working our way through this dip. We loved the cheesiness, the hot meltiness, plus the briny tang of artichokes. Only later did I find the recipe popping up all over the place, and I was shocked at all the mayonnaise!
I made this dip with spinach instead of artichokes, but you can use either. It is a great, rich-tasting yet healthier twist on the classic baked dip. By substituting the regular mayonnaise with a blend of low fat mayonnaise and 0% Greek yogurt, you reduce the fat content (and calories) but keep all the flavour.
I’ve brought this dish to numerous potlucks, and it has always received rave reviews. No one will know the difference! Please enjoy:
- 1 package frozen chopped spinach, thawed
- 1 cup 0% fat Greek yogurt
- 1 cup low-fat mayonnaise
- ⅓ cup grated Parmesan cheese
- 3 green onions, chopped
- 3 cloves garlic, minced
- ½ tsp ground pepper
- Preheat the oven to 350F.
- Squeeze out the liquid from the spinach. Save the spinach, discard the liquid.
- Mix all ingredients in an oven-safe 8"x8" dish.
- Bake the mixture for 30 minutes, or until hot and bubbly.
- Serve with crackers, pita or fresh baguette!
- To bring this dish to a party, prepare everything and mix it together in your baking dish. Cover and store in the fridge until you're ready to bake!
Yummm!! I had to pin this so I remember to make it for my next gathering!
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