This post may contain affiliate links. Read my disclosure policy. Guess which recipe is the most popular on Natasha’s Kitchen? Our spinach and artichoke dip! It’s been pinned over 1,000,000 times! (P.S. Thanks for pinning! How can I find and hug each of you?). Well, here’s another version that got hit with the skinny stick but didn’t lose any flavor. This spinach and artichoke dip uses Greek yogurt. It has 50% less cholesterol, 56% less fat, 40% less salt and a wee bit more protein. Serve it warm and cheesy. It’s perfect for game day and the guys will never know you made it healthier! 🙂
Ingredients for Skinny Spinach and Artichoke Dip
8 oz reduced fat cream cheese 16 oz (2 cups) plain, non-fat Greek yogurt 2 Tbsp butter 1 1/2 cups parmesan cheese 14 oz quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped 4 oz can diced jalapeños, drained (if you like it spicier, don’t drain) 10 oz frozen spinach (thawed and drained) 2-3 garlic cloves
How To Make Skinny Spinach and Artichoke Dip:
In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.
Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.
Easy, peasy and delicious!
