Greek Yogurt Spinach Artichoke Dip
One of my yoga sisters had a party after yoga class last week. When someone hosts a party at their house, it’s customary for the rest of us to bring a little something. We have the BEST parties because my yoga friends are also foodies. I didn’t have much time this week, but I did need to make up some food to share with the family this week as well, so I decided to make a Spinach Artichoke Dip that was even healthier than my perfect spinach artichoke dip … because I wanted something healthy to snack on at the party.
It was funny that I chose Spinach Artichoke dip because Denise, my friend hosting the party, made Spinach Artichoke Dip too. My heart fell a little when she mentioned it. Everything Denise makes tastes amazing. It might not be healthy, but damn, that woman can cook. With Denise’s decadent dip right beside mine, I was worried nobody would eat my healthy dip, but they did! They tried them both and my bowl of dip was completely gone by the time we were done with the evening.
- 4 cloves garlic, peeled and chopped
- 1 small sweet onion, peeled and chopped
- 1 6.5-oz. container of marinated artichoke hearts
- 1 15-oz. can of canellini beans, drained
- About 1 cup cooked spinach (or frozen, thawed)
- 4 oz. Greek cream cheese (or Neufchatel)
- 1/2 cup plain fat-free Greek yogurt
- 2 oz.(about 1 cup) freshly shredded Asiago cheese
- 1 oz. (about 1/2 cup) freshly shredded Gouda (or smoked Gouda) cheese
- A pinch of red pepper flakes
- Put the garlic and onion in a saucepan and pour some of the marinade from the artichoke hearts over them. Cook over medium heat for about 5 - 8 minutes, stirring frequently, until the onion is soft and translucent.
- Into a bowl, drain the marinade off the artichoke hearts, then chop the artichoke hearts into small bits.
- Drain the beans, then put them in a handi chopper with some of the artichoke marinade until the beans are a fine puree.
- Put the artichokes, beans, cream cheese (in small chunks), yogurt, cheeses and red pepper flakes in the saucepan. Cook over medium low heat, stirring to mix all the ingredients, until the cheeses are fully melted and all ingredients are well mixed.
- Serve warm or cold with fresh veggies, toasted pita wedges, little toasts, chips or crackers.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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