TASTE THE RECIPE: Skinn(IER) Spinach & Artichoke Dip

Photo via Justine Dungo

“Dip” is kind of the best word ever because it automatically has the power to make you hungry. It’s great to use for parties (ugly sweater party, anyone?), and don’t even get us started on Ruffles and French Onion dip. Today’s dip is a bit healthier than your normcore Spinach & Artichoke Dip and you can even pair it with a bunch of colorful veggies to impress your veggie-juice-loving friends. Or if you dig dipping chips in your dip (try saying that 3 times fast), dip some pita chips in that sucker.

Enjoy this spinach & artichoke dip without ALL of the guilt. Just some of it.

Photo Cred: Justine Dungo

Photo Cred: Justine Dungo

Screen Shot 2015-12-09 at 10.12.02 AM

What you’ll need:

8 oz. Reduced-Fat Cream Cheese

16 oz. Plain, Non-Fat Greek yogurt

2 tbsp. light butter (You can nix this if you want!)

1½ cups Parmesan Cheese

14 oz. Canned Artichoke Hearts (Make sure you drain them!)

4 oz. Can Diced Jalapeños (If you like your food and your men spicy)

10 oz. Frozen Spinach Or Fresh Spinach

2-3 Garlic Cloves

Photo Cred: Justine Dungo

Photo Cred: Justine Dungo

What To Do:

1. Have a medium pot + medium heat make love and melt together cream cheese, Greek Yogurt & the parm dot com.

 2. Stir until it’s all melty goodness and once you’ve got a light boil going on, add the artichokes & jalapeños (and then practice rolling your tongue saying jalapeños).

3. Add spinach!

4. Add garlic cloves (if you want to take the easy way out just crush those suckers in a garlic crusher).

5. Finally, add some carrots or pita because dousing your fingers in greasy chips isn’t as pretty (but is good for a late night sesh when nobody else is around).


Feature image by Justine Dungo

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  • Alicia LeRoy

    This is one of my favorite recipes with all my favorite ingredients! So easy to make and always a hit