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Spinach and Artichoke Dip

Spinach and Artichoke Dip

Photo by Goran Kosanovic for The Washington Post

This Spinach and Artichoke Dip is as savory and creamy as the one you know and love, but much better for you, thanks to a couple of simple tweaks. Here, vegetables lead the way, and the dairy is the supporting player, with just enough to lend richness and meld all the ingredients while keeping the dip in the lighter zone. And instead of the usual sour cream, this recipe calls for Greek yogurt, which offers a comparable texture in a more healthful way. 

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.


Spinach and Artichoke Dip



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.

Makes 12 servings (3 cups)

Serving size: 1/4 cup

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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