Chef notes
No celebration is complete without a dip and while there are many to choose from, there’s one that’s guaranteed to become the life of the party: a spinach artichoke dip. Savory and rich, the classic version typically gets its light tang and robust creaminess from a combination of cream cheese and sour cream and occasionally mozzarella or mayo. While that’s undoubtedly why the dip is so irresistible, it can also end up feeling heavy, especially during the football or holiday seasons, when you’re going from one party to the next.
With a few simple ingredient swaps, we've lightened up classic spinach artichoke dip without sacrificing taste or texture. This version still boasts the same luscious creaminess as the traditional one, thanks to part-skim mozzarella and Neufchatel, a soft cow’s milk cheese that contains less milk fat, but more moisture content. Neufchatel comes in the same rectangular box as cream cheese and is often sold right alongside it at the supermarket — we wouldn’t be surprised if you’ve accidentally picked one up while in a hurry. Nonfat Greek yogurt adds the same tart flavor as sour cream, minus the calories, plus it has the added benefit of more protein.
Of course, any good spinach artichoke dip also requires its two namesake ingredients. Frozen spinach and canned artichoke hearts are used here for convenience, bringing both flavor and a wealth of nutrients. Parmesan cheese, salt and garlic powder add an umaminess to the whole affair. All of the ingredients are mixed together, then poured into an oven-safe baking dish. As the dip bakes, their flavors meld together with the creamy base and become bubbly and golden.
Allow the dip to cool slightly (we don’t want any burned tongues!) and serve while still warm with your choice of dippers. Crusty bread, tortilla chips, pita chips, or crackers — opt for whole wheat versions if you want to keep those lighter, too — all work wonderfully with this creamy dip.
Technique Tip: For the smoothest dip, let the Neufchatel soften before combining with the other ingredients.
Though it may be tempting to toss the frozen spinach right in — especially if you’re in a time crunch — thawing and draining the greens is an essential step. Removing as much water as possible from both the spinach and canned artichokes prevents the dip from being soggy.
Ingredients
- 1/2 cup nonfat Greek yogurt
- 1/3 cup Neufchatel or other reduced-fat cream cheese, softened
- 1/4 cup Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 14-ounce can water-packed artichoke hearts, drained
- 1 cup shredded part-skim mozzarella cheese
- crusty bread, tortilla chips, pita chips, or crackers for serving
Preparation
1.Preheat the oven to 375 F.
2.Whisk the yogurt and cream cheese together until no cream cheese lumps remain. Stir in the Parmesan, salt and garlic powder with a spatula or wooden spoon, then stir in the spinach, chopped artichokes and mozzarella.
3.Spread the dip in an oven-safe baking dish. Bake for 20 minutes, until the dip is bubbling at the edges.
4.Serve warm with crusty bread, tortilla chips, pita chips or crackers.
