Dip it, dip it good.
Feel free to get down with this lightened up spinach and artichoke dip.
We definitely did at my b-day party. There’s no shame in that. No shame at all.
Especially with those pesky New Year resolutions flying around, our daily diets are so vulnerable these days. So instead of starving your creamy cheesy dip craving, indulge in this lightened up version!
Let’s be honest, this recipe isn’t as healthy as a pile of steamed veggies or anything, but you won’t feel so guilty curbing the craving for real food! That’s fo sho.
It’s as easy as this:
Mix mayo, cream cheese, sour cream, Greek Yog
Add the chopped green onions
Then add the artichoke hearts
Then the sauteed spinach
Grease the baking dish and add the dip mixture.
Top with grated parm. (If you need to add more than we did, I won’t tell)
Truth be told, I could probably eat this by the spoonful, but so I don’t look like a cavewoman I’ll use some bread as the vehicle to shovel this tasty dip in my mouth.
Lightened Up Spinach Artichoke Dip
1/4 cup mayonnaise (made w/canola oil)
1/4 cup nonfat plain Greek yogurt
1/2 cup light sour cream
6 oz light cream cheese
1 (12 oz) bag frozen artichoke hearts, thawed and drained
1/2 cup green onions, chopped
3 cups fresh spinach, lightly sautéed in olive oil
1 tsp red pepper flakes
¾ cup grated Parmesan cheese
Mix the mayonnaise,Greek yogurt, sour cream, and cream cheese together until blended. Add the chopped greed onions and the red pepper flakes and mix. Add the thawed artichoke hearts and mix. Slightly sauté the spinach and let cool for a few minutes before adding to the mixture. Transfer to a greased baking dish and sprinkle the Parmesan cheese on the top. Bake at 375 degrees F for 35 minutes, or until heated through and golden brown on top.
Serve hot with your favorite bread, crackers, or chips.
Love my DSLR! So much fun to play with. Also, these lilies are so pleasant to have around and I wanted to share them with you Have a fabulous start to the New Year! Be refreshed, renewed, and and blessed.
From the Little Yellow Kitchen,