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.
Coarse kosher salt and freshly ground black pepper
½cupcrumbled feta cheese2 ounces
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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.