A riff on traditional spinach artichoke dip, this creamy, cheesy dip recipe is made healthier by replacing some of the cream cheese with yogurt. Serve as an easy appetizer with tortilla chips and carrot sticks.
Nutrition per serving may change if servings are adjusted.
2½ cups frozen chopped kale (12 ounces) or 2¼ cups frozen chopped spinach, thawed
2 cups frozen artichoke hearts (9 ounces), thawed and chopped
8 ounces reduced-fat cream cheese, at room temperature
½ cup nonfat plain yogurt
2 tablespoons minced shallot
2 large cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
⅓ cup grated Parmesan cheese
Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.
Combine kale (or spinach), artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer the mixture to the prepared baking dish. 3. Sprinkle with Parmesan.
Bake until starting to brown and bubble, 25 to 30 minutes. Let stand for 5 minutes before serving.
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 1 day. Bake until hot, about 40 minutes.
63 calories;4 g fat(2 g sat); 2 g fiber; 4 g carbohydrates; 3 g protein; 31 mcg folate; 12 mg cholesterol; 1 g sugars; 0 g added sugars; 1,532 IU vitamin A; 9 mg vitamin C; 86 mg calcium; 0 mg iron; 135 mg sodium; 168 mg potassium
Made this for an appetizer before family Sunday dinner. Everyone enjoyed. Never seen frozen artichokes here in Canada so I used a tin of artichokes instead. Also bought whole wheat tortilla scoops to accompany.