Spinach Artichoke Dip


Units Scale
  • 1/2 cup Low fat Sour Cream,
  • 1/2 cup Low fat Greek Yogurt
  • 1 8oz block Neufchatel (low fat cream cheese), room temperature
  • 1/4 cup thinly sliced green onion
  • 2 minced garlic cloves
  • 1 cup thawed and drained frozen chopped spinach
  • 1 cup water-packed (not oil packed or marinated) artichoke hearts, quartered
  • 1/2 cup shredded mozzarella, part-skim
  • 1/4 cup shredded Parmesan
  • 1/4 cup grated Parmesan


  1. Heat oven to 350 degrees
  2. In a mixing bowl, add the softened cream cheese, Greek yogurt and sour cream and stir until well combined
  3. On a cutting board, mince the garlic, slice the green onions and set aside. Drain and finely chop the spinach. Drain and roughly cut the artichoke hearts
  4. Add the garlic, green onions, and spinach and stir well to combine
  5. Add the mozzarella and shredded Parmesan cheese, stir to combine,then gently fold in the artichoke heart pieces
  6. Scoop the mixture into a small oven-safe baking dish and sprinkle with the grated Parmesan. Bake for 15-20 minutes or until bubbling and the cheese ins browned. Serve with tortilla chips or vegetables like broccoli, carrots and celery stalks