I love comfort food- rich, creamy, delicious, not necessarily great for you comfort food. And, when it comes down to it, spinach-artichoke dip is one of my favorites. I have been subbing Greek yogurt for the mayonnaise in recipes for quite a while now. The creaminess without all of the saturated fat? Yes, Please! (Healthy Chicken Salad anyone?) So I set out to finagle my family’s go-to artichoke dip recipe into a healthier, but still delectable version of itself. I have to say, I succeeded with flying colors. Yep, totally tooting my own horn. It is that good.
I know, ‘healthy’ is a word that means lots of things to lots of different people, but I think cheese is a-ok in my book, so healthy spinach artichoke dip it is! Plus, this dip is chock full of fresh veggies, the green onions even came from my community garden here in Denver!
Ingredients:
1 14oz Can Artichoke Hearts
2 Cups Fresh Baby Spinach
1/3 Cup Green Onion (Some call them scallions)
1 Cup Grated Swiss Cheese
½ Cup Greek Yogurt (I use Chobani)
Dash of Worchestershire Sauce
Salt and Pepper, to taste (I use 1tsp salt, 2tsp pepper)
Instructions:
1. Preheat oven to 350 degrees.
2. While oven is preheating, finely dice artichokes, spinach, and green onion.
3. Combine all ingredients in a bowl, combine well.
4. Heap mixture into an oven safe dish, and place on a baking sheet in the oven. Don’t forget the baking sheet! Sometimes the excess liquid likes to drip, and cleaning your oven is SUCH a pain!
5. Let bake for 20-25 minutes or until top is brown and bubbly.
6. Serve hot with your favorite sliced baguette or crackers. I LOVE the Cracked Pepper 34 Degrees crackers with this dip. The pepper enhances each bite without overpowering the dip!
Do you have a favorite comfort food recipe you’d like to see made over? Let me know in the comments below!
