Spinach Artichoke Dip | foodsciencenerd.com

Healthy Spinach Artichoke Dip

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This week, I was inspired to make a few things that I’ve had on a list of ideas for a long time.  Looking at ingredients I already had, I decided Spinach and Artichoke dip with homemade tortilla chips would be easy, delicious, and only require me to buy a handful of ingredients (mostly cheese).  After doing some research, I formulated a recipe that would be easy and hopefully seem like I was eating mostly cheese with a side of veggies.  It worked!  This was quite healthy without feeling like the cheese was missing.

The chips are very easy:

Spray each side of a few whole wheat tortillas with cooking spray and season with plenty of salt.  Cut into whatever size wedge you desire (I chose 8 per tortilla), spread on a baking sheet lined with parchment, and bake at 350 for 10 minutes, until crispy.IMG_0547

These were a little like a cross between a regular tortilla chip and a whole wheat pita chip.  I really liked being able to control the size and salt level (I like lots of salt!).

Spinach Artichoke Dip | foodsciencenerd.com

For the dip, you’ll need:

  • 16 oz bag of spinach, defrosted and squeezed dry
  • 1 can artichoke hearts, chopped into little pieces
  • 2-3 cloves garlic, minced
  • 8 oz low-fat cream cheese
  • 6 oz plain Greek (or strained regular) yogurt
  • A few dollops of ricotta
  • 1 cup low fat mozzarella, shredded
  • A sprinkle of parmesan
  • Onion salt, salt, and fresh ground black pepper to taste

Spinach Artichoke Dip | foodsciencenerd.com

1) Preheat the oven to 400F. Combine the cream cheese, yogurt, ricotta, garlic, and seasonings in a medium bowl and stir to combine.IMG_0551

2) Add the spinach and artichokes and mix in.  You can also add a little of the mozzarella if you want!IMG_0552 IMG_0553

3) Spread into a pie plate or baking dish, sprinkle the mozzarella and parmesan over the top, and bake for 15 minutes.

Spinach Artichoke Dip | foodsciencenerd.com
Place under a broiler for 1-2 minutes at the end of baking to get the bubbly browned bits on top.  Serve with the chips and enjoy!
Spinach Artichoke Dip | foodsciencenerd.com

I was a little worried about how this would turn out with the yogurt in place of extra mozzarella, but it was lovely!  The crispy, stringy cheese on top worked very nicely with the salty veggies and the creamy dip, and the chips were the perfect delivery system- delicious on their own and strong enough to support the dip.  This made enough for one dinner plus four lunches, but it’d obviously be perfect for a holiday party, especially around the New Year when everyone’s trying to be healthier.

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

Ingredients

    For the chips:
  • 4 whole wheat tortillas, cut into 8 wedges each
  • Cooking spray
  • Kosher salt
  • For the dip:
  • 16 oz bag of spinach, defrosted and squeezed dry
  • 1 can artichoke hearts, chopped into little pieces
  • 2-3 cloves garlic, minced
  • 8 oz low-fat cream cheese
  • 6 oz plain Greek (or strained regular) yogurt
  • A few dollops of ricotta
  • 1 cup low fat mozzarella, shredded
  • A sprinkle of parmesan
  • Onion salt, salt, and fresh ground black pepper to taste

Directions

    For the chips:
  1. Spray each side whole wheat tortillas with cooking spray and season with plenty of salt.
  2. Spread on a baking sheet lined with parchment, and bake at 350 for 10 minutes, until crispy.
  3. For the dip:
  4. Preheat the oven to 400F. Combine the cream cheese, yogurt, ricotta, garlic, and seasonings in a medium bowl and stir to combine.
  5. Add the spinach and artichokes and mix in. Add mozzarella if desired.
  6. Spread into a pie plate or baking dish, sprinkle the mozzarella and parmesan over the top, and bake for 15 minutes.
  7. Place under a broiler for 1-2 minutes at the end of baking to get the bubbly browned bits on top. Serve with the chips and enjoy!
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