Fresh Spinach-Artichoke Baked Dip
  • 1cup nonfat plain yogurt
  • 9ounces baby spinach leaves
  • 1/2cup grated Parmesan cheese
  • 1/2cup shredded part-skim mozzarella
  • 2tablespoons canola mayonnaise
  • 2cloves garlic, crushed
  • 1/2teaspoon freshly ground black pepper
  • 1/2teaspoon kosher salt
  • 1teaspoon hot pepper sauce, or more to taste
  • 1(14-ounce) can quartered artichoke hearts, drained
  • 2tablespoons grated Parmesan cheese
  1. Place yogurt in a fine sieve over a medium bowl. Cover and refrigerate. Let drain for 1 hour.
  2. Preheat oven to 350°. Fit a steamer basket in a large pot with 1–2 inches water and add spinach. Bring to a boil and steam spinach until lightly wilted. Transfer to a colander and let cool. Wring out excess water.
  3. Place spinach in a food processor. Add drained yogurt, 1/2 cup Parmesan cheese, mozzarella, mayonnaise, garlic, pepper, salt, and hot sauce. Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms.
  4. Place mixture in a 1-quart baking dish and sprinkle with 2 tablespoons Parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes.
Recipe Notes
Nutrition Facts
Fresh Spinach-Artichoke Baked Dip
Amount Per Serving
Calories 81
% Daily Value*
Cholesterol 8mg 3%
Sodium 325mg 14%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/4 cup): 81 cal, 43% fat cal, 4g fat, 2g sat fat, 8mg chol, 6g protein, 7g carb, 2g fiber, 325mg sodium