This popular restaurant appetizer is known for being not only delicious, but also high in calories. By substituting thick and creamy Greek yogurt for the cream cheese or mayonnaise that is typically used, we’ve been able to keep the flavor you love while allowing for a larger protein and calcium-packed portion size. For the least-calorie dippers, serve with celery and carrot sticks.
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces nonfat plain Greek yogurt
- 1 ¼ cups shredded Parmesan cheese
- ¼ cup finely diced red onion
- 2 tablespoons finely diced red bell pepper
- 2 teaspoons minced garlic
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 375°F.
- In a fine mesh strainer, squeeze as much water from the thawed spinach as possible.
- Place the drained spinach in a large mixing bowl, and add all the remaining ingredients, stirring to combine.
- Transfer the dip to a 1 ½-quart baking dish, and bake for 20–25 minutes, or until hot and bubbly. Serve warm.
HELPFUL TIP: Using shredded Parmesan cheese adds that gooey cheese texture that you can’t quite get from grated; however, you can substitute 1 cup of grated Parmesan in a pinch.