Spinach-Artichoke Dip usually reads something like this:
Mayonnaise. Cream cheese. Cheese. Sour Cream. tiny amount of spinach. tiny amount of artichoke.
Not that I don’t love cheese. I do. As a flavor enhancer.
Not as a gut bomb.
Call me a minimalist, but by using greek yogurt (full fat, of course because fat is naturally there in yogurt for a reason), instead of the mayo + cream cheese + cheese + sour cream combo, I not only have to buy less ingredients, but it makes it higher in protein.
And thus more satisfying. And, you’re eating vegetables and greens but it doesn’t taste like it.
You can add cheese (any type you like) on top of the dip to get those appetizing brown bubbles of goodness, but there is no need to dump it throughout the dip, and it will still taste awesome. That, I can promise.
Healthy Spinach-Artichoke Dip
1 16oz bag frozen organic spinach
1 can quartered artichoke hearts, rinsed and drained
1 cup greek yogurt (full-fat)
1/2 onion, roughly chopped
2 cloves garlic
gorgonzola, parmesan, cheddar or guyeye cheese to sprinkle on top
a generous helping of sea salt + pepper
Looking to make it fancy? Add shredded crab in the mix before you pop it in the oven.
Preheat oven to 375.
In a blender, combine spinach, yogurt, artichokes, onion and garlic. Add a bit of water (but not too much) so you can blend it easily. Once combined, generously season with sea salt and pepper and pour into a shallow baking dish.
Sprinkle or crumble cheese on top (as much or as little as you like) and place in the oven for 35 minutes, or until it starts to brown around the edges. Broil on high for a few minutes before serving to get that bubble brown crust:
Serve with veggie crudites, clean-ingredient crackers or baguette slices, or blue corn chips.
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