Friday, December 02, 2011

Delicious Low Fat Spinach Artichoke Dip


I made a most delicious Low Fat Spinach Artichoke Dip today.  I like it so much, it’s a must-share!  I actually spread some on a flattened whole wheat pita topped with a little extra cheese and broiled for a quite low fat personal pizza for lunch also—but didn’t photograph it.  Trust me—it was so good!


Low Fat Spinach Artichoke Dip, by Katrina, Baking and Boys!

9 ounces fresh spinach, stem removed and cut into pieces

1 tablespoon extra virgin olive oil

3 cloves garlic, minced

Salt and pepper to taste

1 can small artichoke hearts, chopped

½ cup nonfat Greek yogurt

¼ cup light sour cream

¼ cup grated low fat mozzarella cheese

¼ cup parmesan cheese, grated (a little extra for sprinkling on top, too)

2-3 dashes of Tobasco sauce (optional)

8 ounces 1/3 less fat cream cheese, softened

A few shakes of dried oregano and basil (optional)

Saute the spinach (with a little salt and pepper) for just a minute or two until it starts to wilt in a large nonstick skillet with one tablespoon EVOO. Add the minced garlic for just 30 seconds to a minute. Remove from heat and let cool.

In the meantime, combine the yogurt, sour cream and cream cheese. Add the mozzarella, parmesan cheese, Tobasco and dried oregano and basil (if using). You can also add another shake or two of salt and pepper if desired. Stir in the now cooled spinach and the artichokes. Put the mixture in a glass/Pyrex baking dish (I used one that is 8 ½ x 6 ½ inches). Sprinkle with a little extra mozzarella and parmesan cheese.

Bake in a 350 degree oven for 20-25 minutes, until bubbly. Put the oven on broil and move the dish to the top rack and broil for 3-5 minutes with the oven door open and watching, so it doesn’t burn. Let cool enough to serve with crackers or fresh cut up vegetables.

(Or spread some on a flattened whole wheat pita, sprinkled with a little extra mozzarella and parmesan cheese and broil—so good!)DSCF8651

And then Kevin came home from work and asked about the dip and I told him it’s low fat and so good.  He said, “Someday you can make some that isn’t low fat and just think how good it would really be then,” and I won by telling him, “Yes, and then WE wouldn’t be low fat!”  I like when something is still really good, but you can have more of it rather than “splurge” with a whopping crackerful and that’s it.  Just saying. 


Kalyn Denny said...

Thanks, it sounds delish! Just saved the recipe.

LilSis said...

This is one of my all time favorite dips. I usually avoid it because I always go "overboard"! I need to try this low fat version!

I won't tell my husband because he automatically thinks anything low fat isn't going to taste good.

Lisa said...

Haha, I love your response to his comment. I'd rather have my fill of delicious dip too and feel good about it.

Unknown said...

Yum, I just made a spinach-artichoke filling for mushrooms recently. I can't get enough of the combo, and if it's low fat, even better!

Anonymous said...

This sounds so good, and I love that you used fresh spinach. Making it into a pizza sounds perfect!

Villette said...

Spinach is a great taste equalizer. It neutralizes strong tastes very well.

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