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

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources