skinny Spinach and Artichoke dip

Adapted from Natasha's Kitchen

INGREDIENTS

8 oz reduced fat cream cheese
16 oz (2 cups) plain, non-fat Greek yogurt
2 tablespoons butter
1 1/2 cups parmesan cheese
14 oz quartered artichoke hearts (in water), drained and chopped
4 oz can diced jalapeños, drained (optional- I leave these out)
10 oz frozen spinach (thawed and drained)
2-3 garlic cloves

DIRECTIONS

 

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 lightly.

Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I squeezed the 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.
 

Serve with your choice of chips- I like garlic pita chips, or Naan Everything chips, and carrot sticks or fresh fruit. 

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