Spinach & Artichoke Dip with Yogurt

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
About 4 cups

Versions of this crowd-pleasing spinach-artichoke dip appear on a number of menus, but this adaptation sports a much leaner profile. Kronos Foods Chef Nick Spondike uses fat-free cream cheese and Greek yogurt to impart its characteristic creamy texture without piling on the calories. Guests seeking a healthy appetizer or snack will appreciate the makeover.

Ingredients

½ cup (4 oz.) fat-free cream cheese, softened
½ cup Greek yogurt
5 tbsp. grated Parmesan cheese
2 tsp. minced fresh garlic
2 tsp. lemon juice
½ tsp. hot pepper sauce
¼ tsp. kosher salt
¼ tsp. ground black pepper
½ cup water chestnuts, drained and chopped
9 oz. frozen chopped spinach, thawed and drained
8 oz. canned artichoke hearts, quartered and drained
½ cup crumbled feta cheese

Steps

1. Preheat oven to 350°F.

2. In large bowl, combine cream cheese, yogurt, Parmesan, garlic, lemon juice, hot pepper sauce, salt and pepper; beat until well blended. Stir in water chestnuts, spinach and artichoke hearts.

3. Coat 8-in. square baking pan with nonstick spray; spoon spinach mixture into pan. Top with crumbled feta. Bake 25 to 30 min. or until hot and bubbly and lightly browned.

4. Serve warm, with pita bread triangles or pita chips.

Recipe and photo courtesy of Kronos Foods  

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources