Registered Dietitian Suzanne Farrell from Cherry Creek Nutrition shows us how to make a skinny spinach artichoke dip.
Skinny Spinach Artichoke Dip
1/4 c grated Parmesan cheese
2 Tbsp mayo
1/4 cup plain Greek yogurt
2 tsps. lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper
2 garlic cloves
1 15-oz can white beans
1 14-oz can baby artichoke hearts, drained and quartered
1 9oz package frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup shredded Italian cheese blend or part-skim mozzarella cheese
- Preheat oven to 350
- Place Parmesan cheese, mayo, Greek yogurt, lemon juice, salt, pepper, garlic and beans in a food processor and process until smooth. Spoon into a medium bowl. Stir in artichokes and spinach.
- Spoon mixture into a baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake at 350 for 25 minutes or until bubbly and brown.
(Alternatively, spinach mixture may be placed in a slow cooker and held for up to 4 hours. Sprinkle shredded cheese over mixture 15 minutes prior to serving).