A Healthy Spinach & Artichoke Dip

Healthy Spinach and Artichoke Dip Recipe With Greek Yogurt

If you’re a football fan, someone who simply wants fun plans every Sunday, or the significant other of a football diehard; you may already be feeling football food overload. If you’re worried you’ll get heckled by your guests by making healthy substitutes, realize that heckling builds character (and they may just be surprised by liking the alternative just as much as the original).

There are healthy ways to make certain recipes that you’ve been doing every Sunday since Labor Day – in this case healthy spinach and artichoke dip. Here’s how to do it the slightly slimmer way…

Lighter Spinach and Artichoke Dip

Ingredients:

1 package frozen Spinach, chopped, de-frosted

1 can Artichoke Hearts, drained, roughly chopped

1/2 Jalapeno, seeds removed, roughly chopped

Juice from 1/2 Lemon

1 cup Greek Yogurt

1/3 cup Neufchatel or other reduced-fat cream cheese, softened

1/3 cup Parmesan cheese, shredded

1/3 cup Mozzarella Cheese, shredded

1 teaspoon Kosher Salt

1 teaspoon ground Black Pepper

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a food processor, combine artichoke hearts, jalapeños, and lemon juice. Puree for 2 minutes. The mixture should be mostly smooth but with some texture remaining.

In a bowl, stir together the greek yogurt, Neufchatel cheese, and artichoke puree. When combined, stir in the spinach, parmesan, mozzarella, salt and pepper. Transfer to a baking dish.

Bake the dip for 20-25 minutes until dip is bubbly and starting to brown on top. Serve with crackers, pita chips, or chopped vegetables.

Here are 5 more recipes for your Sunday night football.

Healthy Spinach and Artichoke Dip Recipe With Greek Yogurt

Photographed by Alli Shepherd.