I was craving spinach artichoke dip this weekend but couldn’t bear the thought of turning on my oven with the thermometer reading 105 degrees outside. As I meandered through the grocery store picking up the ingredients, I decided to come up with a healthier version that’s way cooler on many levels.
4 ingredients my friends. That is all. And guess what? The recipe comes just in time for that 4th of July cookout you’ve been invited to tomorrow.
Here’s the secret ingredient.
Instead of fat-tastic sour cream, cream cheese, and mayonnaise, I used goat cheese and a little bit of plain Greek yogurt. There’s just a touch over 30 grams of fat in this entire bowl, as compared to the standard recipe which is far more deadly though equally tasty.
I also used fresh spinach which I wilted as opposed to frozen spinach. Don’t ask me why, I just feel like the fresh stuff is a little less wet.
I got my new food processor on Friday and couldn’t wait to press her into action. It went way better than the first time I used my other food processor. Want to know the craziest part of that story? That exact model was recalled for safety issues. Excuse my language but, NO SH*T! I marched that thing right back to the store where I bought it and got my money back. (For those of you who are interested, I wrote a whole post on food processor safety. Don’t learn the hard way like I did!)
I had been food processor-less for a month when I got this little doodad on super sale from Rue La La last week. She works like a charm. I feel like this was a wonderful start to a long life of recipe-making together.
If you’re a spinach artichoke dip lover, give this a try and tell me it doesn’t satisfy every tastebud that the original recipe does.
Here’s the recipe! The recipe page will be updated momentarily if you’re looking for it down the road. Have a wonderful 4th everyone!
Makes about 2 1/2 cups
- 1 (15 ounce) can artichoke hearts, drained and rinsed
- 6 ounces fresh, baby spinach (about 1 bag)
- 5 ounces Goat cheese, Chevre
- 1/2 cup plain 0% Greek yogurt
In a large skillet, wilt spinach over medium-low heat, covered and stirring every few minutes. Meanwhile, blend up the artichoke hearts using a food processor or immersion blender, reserving one small heart for a garnish if you like. When the spinach has wilted, drain any excess water and process with the goat cheese. Combine everything into one bowl, add Greek yogurt and mix well. Serve with bagel or pita chips, baby carrots or a fresh baguette.
Note: This recipe can be prepared ahead of time if stored in the refrigerator. Let it sit out for 20 minutes and give it a good stir before serving.