Spinach Artichoke Dip

Many restaurant versions have over 400 calories and over 35 grams of fat per serving. Enjoy this tasty indulgence without the guilt. It’s one of my friends’ favorites!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 15

Ingredients Method

Ingredients

  

• 1/2 tsp olive oil
• 1 shallot minced
• 2 cloves garlic minced
• 10 oz. frozen spinach
• 1-14 oz. can of artichoke hearts drained & chopped
• 3 Tbsp fresh basil chopped
• 8 oz. Neufchatel 1/3 less fat cream cheese
• 1/2 cup of reduced fat mozzarella shredded
• 1/8 tsp cayenne pepper
• 6 oz. Greek yogurt
• 1/4 cup Parmigiano-Reggiano shredded
• 1/4 cup low-sodium chicken stock
• 1/4 tsp salt

Topping

• 3 Tbsp panko breadcrumbs
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/4 tsp canola oil

Method

 

1. In a small skillet, heat olive oil over medium heat. When hot, add shallots. Saute for 2 minutes. Add garlic and cook for 1 more minute, stirring often.
2. In a large bowl combine the remaining ingredients and the shallot/garlic mixture. Mix well to combine.
3. Spray three ramekins with Pam and spoon equal portions of spinach artichoke dip in each one.
4. In a small bowl, combine breadcrumbs, spices and oil. Stir to combine. Sprinkle equal portions of topping on each.
5. Preheat oven to 350 degrees. Bake for 30-35 minutes until hot and bubbly and the top is golden brown. Serve with baked pita chips.