Spinach and Artichoke Dip

Spinach and Artichoke Dip

Photo credit:Goran Kosanovic/For The Washington Post

12 servings (makes 3 cups)

Serve with whole-grain pita chips or toasts, or with scoop-friendly vegetables such as celery and endive leaves.

MAKE AHEAD: The mixture can be assembled, covered and refrigerated up to 3 days in advance. Let it sit at room temperature for 15 minutes before baking.


1 tablespoon olive oil, plus more for the baking dish

1 medium onion, finely chopped

3 cloves garlic, minced

9 ounces frozen/defrosted artichoke hearts, rinsed and patted dry

10 ounces frozen/defrosted chopped spinach, excess liquid squeezed out

1/2 cup 2 percent or whole-milk plain Greek-style yogurt

1/2 cup whipped cream cheese (3 ounces)

1/2 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmigiano-Reggiano cheese

2 tablespoons low-fat mayonnaise (do not use nonfat)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees. Lightly brush a 4-cup-capacity baking dish, such as a 9-inch oval casserole, with oil.

Heat the 1 tablespoon of oil in a medium skillet over medium heat. Once the oil shimmers, add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and light golden. Stir in the garlic and cook for 1 minute, then remove from the heat and allow to cool slightly.

Combine the artichoke hearts and spinach in a food processor; pulse until finely chopped. Add the yogurt, cream cheese, mozzarella cheese, half the Parmigiano-Reggiano cheese, the mayonnaise, salt, pepper and the cooled onion/garlic mixture; pulse until well incorporated. (Alternatively, you could chop the artichokes finely by hand and mix everything together in a mixing bowl.)

Transfer the mixture to the dish, spreading it evenly. Sprinkle the remaining Parmigiano-Reggiano on top. Bake for 20 to 25 minutes, until heated through and just set on top.

Serve warm.

Nutrition | Per serving (using 2-percent yogurt): 90 calories, 5 g protein, 5 g carbohydrates, 6 g fat, 3 g saturated fat, 15 mg cholesterol, 260 mg sodium, 2 g dietary fiber, 1 g sugar

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