Spinach & Artichoke Dip
Prep time
Cook time
Total time
Recipe type: Entertaining
Makes: 5 Appetizer portions
  • 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
  1. Preheat oven to 375°F.
  2. In a fine mesh strainer, squeeze as much water from the thawed spinach as possible.
  3. Place the drained spinach in a large mixing bowl, and add all the remaining ingredients, stirring to combine.
  4. Transfer the dip to a 1 ½-quart baking dish, and bake for 20–25 minutes, or until hot and bubbly. Serve warm.
Perfect Portion Spinach & Artichoke Dip

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.
Serving size: ⅓ cup Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/02/spinach-artichoke-dip/