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Spinach Artichoke Dip

Such a great alternative to a party favorite! I get so many compliments on this dip, and no one seems to miss all the extra calories…

  • 16-oz nonfat greek yogurt
  • 6 T. grated parmesan cheese, divided
  • 1 T. Dijon mustard
  • 1 tsp. dried oregano
  • ¼ tsp. grated black pepper
  • 2 12- to 14-oz containers of water-packed artichokes, drained and cut into ¼-in pieces
  • 10-oz chopped fresh spinach OR 10-oz package of frozen chopped spinach, thawed and well-drained (squeeze out excess water)
  • ½ c. chopped fresh basil
  • 2 T. Italian-style dry bread crumbs (or make them yourself with whole grain toast and dried herbs in the food processor)
  • 8 whole-wheat pita pockets, cut into wedges

Preheat oven to 350 degrees F.

In a large bowl, combine yogurt, 4 tablespoons of the cheese, Dijon mustard, oregano and black pepper. Fold in artichokes, spinach and basil. Transfer mixture to a shallow baking dish and smooth the surface with a spatula or the back of a spoon. Sprinkle with bread crumbs and the remaining 2 tablespoons of cheese. Bake 20 minutes, until top is golden brown. Serve with pita wedges.