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

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources