Greek Spinach and Artichoke Dip

Ditch the sour cream and swap in nonfat Greek yogurt for this zesty, guilt-free party.

Greek Spinach and Artichoke Dip
 Linda Xiao

Chips and dip are the ultimate party food. But most of the store-bought varieties are loaded with fat, calories, and even sugar. So the next time you’re throwing a shindig, make your own guilt-free version by using nonfat Greek yogurt (instead of sour cream) as a base.

Nutrition (per serving)

116 calories; 7g protein; 9g carbs; 7g fat

Prep time

3 min.

Cook time

10 min.

  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • 10 oz frozen spinach, thawed and drained
  • 1 (14-oz) can artichoke hearts, drained and chopped
  • 1 cup plain nonfat Greek yogurt
  • 1 cup reduced-fat cream cheese
  • 1⁄2 cup parmesan cheese, grated
  • Salt and pepper, to taste

Place oil in a large sauce pan over medium heat. Add garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.

Stir in yogurt and cream cheese. Add parmesan, salt, and pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Serve warm.