High-Protein Spinach Artichoke Dip
This high protein spinach artichoke dip keeps the familiar warm, cheesy party-dip flavor with Greek yogurt in the creamy base.
Ingredients
- 10 oz frozen chopped spinach thawed; squeeze very dry before measuring into dip
- 1 14-oz can artichoke hearts in water drained weight about 8 1/2 oz; chopped
- 8 oz Neufchatel cheese softened; reduced-fat block cream cheese
- 1 1/2 cups plain nonfat Greek yogurt
- 1 cup part-skim mozzarella, shredded divided
- 1/2 cup Parmesan, finely grated
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1/4 tsp black pepper
Instructions
- Heat the oven to 350°F. Squeeze thawed spinach firmly in a clean kitchen towel until it no longer drips. Drain and chop the artichokes. Use a 1 1/2- to 2-quart baking dish.
- Beat softened Neufchatel until smooth. Stir in Greek yogurt, garlic, lemon juice, pepper, Parmesan and half the mozzarella. Fold in spinach and artichokes until evenly distributed.
- Spread into the baking dish and top with remaining mozzarella. Bake for approximately 25–30 minutes, until hot throughout, bubbling around the edges and 165°F in the center. If assembled cold, allow extra time and rely on the thermometer.
- Serve warm, dividing into 8 equal portions. Keep hot dip at or above 140°F for a party, or set out small portions. Refrigerate shallow portions within 2 hours (1 hour above 90°F); store at 40°F or below for 3–4 days and reheat to 165°F.
Notes
Nutrition excludes chips, bread and vegetables. The spinach estimate counts the original 10-oz package conservatively despite squeezed liquid; the artichoke estimate uses drained solids. Contains milk. Do not boil the yogurt mixture on the stove. Cooking times are estimates; this recipe has not been kitchen-tested.