The holiday season is full of so many parties and festivities to attend. I love seeing so much of my friends and family, but it can be difficult at times to feel like I am making good choices in terms of my health with such a spread of different appetizers and snacks at each event. This spinach artichoke dip is a choice that will give you confidence.
With far less fat, so many fewer calories, and more spinach and artichoke (read: leafy green vegetables) than the store-bought variety, this is the perfect dish to bring as your contribution to the parties this season. Plus, you’ll know there is something with nutritional value at each party you attend! You will feel confident not only in making healthy snacking decisions, but also in what you are bringing to the party. I made this for my family over Thanksgiving while we were marathoning football games and it was quite the crowd pleaser!
Remember Involtini alla Parmigiana (aka Parmesan Chicken Rolls)? Well, if you keep the filling for that on hand (I always make a double batch of the filling when I’m making Involtini), then this may be the easiest recipe ever! If not, it is still a synch, and you could make a double batch of the filling and save half for later so you can try the Involtini, too! Or maybe you’ll just end up making this again because it is THAT yummy! I have served this with sliced fresh veggies, light pita crisps, and crackers – it is excellent with all!
- 2 10 oz. packages frozen, chopped spinach, thawed and completely drained
- 16 oz. fat free ricotta
- 1/2 cup grated parmesan
- 1 large egg
- 1 tbsp olive oil
- 1 tbsp minced garlic
- salt and pepper, to taste
- 1 cup Greek yogurt (nonfat and reduced fat yogurts are not as stable when baked, but the full fat variety still has less fat and more protein than sour cream and mayo!)
- 1 package (6.7 oz) reduced-fat pepper jack cheese, chopped (I use Sargento slices and run them through a food processor.)
- 1 tsp. Tabasco sauce (or other similar, preferred hot sauce)
- 2 8.5 oz. cans artichoke hearts, drained and quartered
- Preheat oven to 350℉.
- Reserving half of the parmesan cheese, stir first ten ingredients (through the tabasco) together in a large bowl until evenly combined. Gently fold in the quartered artichoke hearts until well distributed throughout dip. Pour dip into one 9 by 13 inch baking dish (or into two separate smaller baking dished that combine to about a 9 by 13 inch capacity so you are prepped for two separate parties!) Sprinkle remaining parmesan evenly over the top of the dip.
- Bake for approximately 45 minutes, until top has turned a golden brown and you can tell dip is hot by the bubbling around the edges of the dish.
- Serve hot or warm!
- Serving size: 1/18 of 9 by 13 inch dish ・95 calories per serving
- Make ahead to the point of baking, but instead freeze dip in a freezer-safe dish with a lid, or cover with plastic wrap and aluminum foil. Thaw it a day in advance and bake like normal.