I love going out with friends, but when it’s time to order appetizers, I cringe. Spinach Artichoke Dip is one of my favorites, but it’s loaded with fat, sodium, and other unhealthy ingredients.
I began making my own, more healthful spinach artichoke dip recipe at home. It includes good fats, nutritious greens, and fresh seasonings.
Spinach Artichoke Dip Recipe
- 4 tablespoons butter (preferably from grass-fed cows)
- 8 ounces organic cultured cream cheese (or Neufchâtel for a lower fat recipe)
- 16 ounces Greek yogurt
- 1 cup grated Parmesan or other hard cheese
- 1 pound chopped artichoke hearts, steamed or baked (you can used canned if you can’t find them fresh)
- 1 jalapeño pepper, cored, seeded, and minced
- 1 pound fresh spinach, steamed, drained, and chopped (stinging nettles or chickweed can be substituted for different flavor & nutrition)
- 2 cloves of garlic, minced
- juice and zest from one lemon
- salt and pepper, to taste
- Melt the butter in a pan over low heat to avoid scorching.
- Add the cream cheese and yogurt. Heat until melted and blended.
- Add most of the Parmesan, saving a few tablespoons for garnish. Melt this too.
- When blended, add the spinach, making sure to squeeze all the liquid out. Blend, then add the rest of the ingredients. Add salt and pepper if you wish.
- Serve warm with pita chips instead of tortilla chips.
Homemade Pita Chips
To make the pita tips, take pita bread and cut it into quarters. Arrange on a baking pan. Brush with olive oil and dust with pink salt, pepper, and dried dill. (I mix all of these together and grind together in a spice grinder.) Bake at 300°F for about 10 minutes, just long enough to dry out, but not burn. These have much less fat than tortilla chips, which are traditionally deep fried.
Do you have a favorite Spinach Artichoke Dip recipe? Tell us about it!