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Hey friends, how is your week going? We are recovering over here after a pretty sleepless night on Monday. My little guy was having a lot of trouble sleeping, which is unusual for him. This translated into the hubs and I getting minimal sleep. Needless to say, yesterday was a day during which I was especially grateful for my coffee.
Today I wanted to share a new recipe with you all. Over the weekend, I had a hankering for spinach artichoke dip, and with my book club on Sunday, I figured it was the perfect excuse to whip some up. I’m not much of a mayo fan and wanted something a little lighter than your traditional spinach artichoke dip. This version has all that delicious garlicky artichoke taste but with protein-rich Greek yogurt instead of the mayo. It comes together in a snap and was a definite crowd pleaser. Enjoy with your favorite dippers. I love chips and crudite, the hubs is all about the baguette.
Healthier Spinach Artichoke Dip
- 1 can (14 oz) artichoke hearts, drained and diced
- 8 oz ( about 3 cups) frozen spinach, defrosted and drained
- 1/2 cup (one small can) water chestnuts, drained and diced
- 2 teaspoons minced garlic
- 1 cup plain greek yogurt
- 1/4 milk of choice, I used plain, unsweetened almond milk
- 3/4 cup + 1/4 cup Italian four cheese blend
- Sprinkle of pepper (optional)
- 1/4 cup parmesan
Directions: Preheat oven to 400 degrees. Mix together artichoke hearts, spinach, water chestnuts, minced garlic, greek yogurt, milk, a dash of pepper and 3/4 cup cheese in an oven safe dish. Top with remaining 1/4 cup cheese and parmesan. Bake for 30-40 minutes until bubbly and cheese on top is lightly browned. Serve with your favorite dippers.
What is your favorite party food? How is your week going so far?
Hope you have a great day!