Spinach & Artichoke Dip with Yogurt
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.
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
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