Spinach and Artichoke Dip

Skinny Spinach Artichoke Dip on virginiawillis.com

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This recipe was a struggle to lighten up, if I am going to tell you the absolute truth. You know what cheesy, greasy spinach dip tastes like. You’ve had it at countless parties. It’s good, but not good for you. And, guess what? Pureed white beans, which are commonly used as a healthy “substitute” in spinach dip, taste nothing like the fantastically fatty combination of mayonnaise, cream cheese, and sour cream. Swapping in beans might work in some recipes, but not here.

I’m happy to say I prevailed by using traditional ingredients but scaling back as much as possible on the mayo and sour cream. My secret for dealing with mayonnaise is to use half light mayonnaise and half fat free skyr. I’ve also amped up the nutrition by adding a carrot and use full-flavored Parmigiano-Reggiano and feta cheese. This dip is just cheesy enough, not greasy at all, and scrumptious.

This makes 2 cups or 32 tablespoons of dip. Nutrition is calculated at one serving is 2 tablespoons.

Prep Time10

Cook Time30

Course: Appetizer, hors d'oeuvres

Cuisine: American

Keyword: apple dip, healthy appetizer, party food

Servings:

Calories: 51kcal

Author: Virginia Willis

Ingredients

1 10-ounce package chopped frozen spinach, thawed and well drained
1 carrot peeled and grated on the fine side of a box grater
2 garlic cloves very finely chopped
1/3 cup light sour cream
1/3 cup plain fat free skyr
¼ cup light mayonnaise
1/3 cup lightly toasted pine nuts
Grated zest of 1 lemon
1 tablespoon lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese 2 ounces
Hot sauce
Coarse kosher salt and freshly ground black pepper
½ cup crumbled feta cheese 2 ounces

Instructions

Place an oven rack in the center position. Preheat the oven to 450°F. Spray a medium ovenproof baking dish with nonstick cooking spray. Set aside.
In a mixing bowl, combine the spinach, carrot, garlic, sour cream, yogurt, mayonnaise, pine nuts, lemon zest and juice, and ¼ cup of the Parmesan cheese. Add hot sauce to taste and season with salt and pepper. Spoon the mixture into the prepared baking dish and spread to an even thickness. Sprinkle the top with the remaining ¼ cup of Parmesan and the crumbled feta. Transfer to the oven and bake until the top browns and the dip heats through, 20 to 25 minutes.
Serve immediately.

Nutrition