Better Spinach and Artichoke Dip

Better Spinach and Artichoke Dip

By: Molly Kimball

Posted on: December 15, 2014

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½ cup onion, finely chopped, 3 (10-ounce) packs of frozen chopped spinach, thawed and squeezed dry, 1 (8-ounce) package reduced-fat cream cheese, 1 (8-ounce) carton fat-free plain Greek yogurt, ½ cup Parmesan cheese, grated, 1 (14-ounce) can artichoke hearts, ¼ teaspoon salt (optional), ¼ teaspoon black pepper, 1/8 teaspoon crushed red pepper flakes,


Lightly coat a skillet with cooking spray. Cook and stir onion over medium heat until transparent (about 5 minutes). Add spinach. Cook until thoroughly heated (about 1-2 minutes). Reduce heat and add cream cheese. Stir until melted and smooth. Stir in Greek yogurt, Parmesan cheese, and artichokes. Remove from heat. Season with salt (optional), and black and red pepper. Serve warm as a side dish, or with fresh vegetables or Van’s Gluten-Free Crackers for dipping.