Todd Wilbur’s Healthier Artichoke Spinach Dip

Using reduced-fat cream cheese and Greek yogurt, this recipe cuts the fat and calories of the original dish nearly in half!

Makes 1 1/2 cups (3 total servings)

1 cup Chopped frozen artichoke hearts
1/2 cup Frozen chopped spinach
2 tbsp Water
4 oz Reduced-fat cream cheese
4 oz Greek yogurt (2%)
1/2 cup Grated Parmesan cheese
2 tbsp Low-fat milk
1/2 tsp Salt
1/4 tsp Crushed red pepper flakes
1/4 tsp Garlic powder
1 pinch Black pepper
1/2 Tomato (diced)
Crackers (optional for serving with)
Toasted bread (optional for serving with)
pita chips (optional for serving with)
Raw sliced vegetables (optional for serving with)

Combine diced artichoke hearts and chopped spinach in a microwave-safe bowl with 2 tablespoons of water, cover bowl with plastic and poke a few holes in it to vent. Microwave vegetables on high for 6 minutes.

Combine remaining ingredients in a small saucepan. Add the steamed artichokes and spinach and place pan over medium/low heat, stirring often for 10 minutes or until simmering. Just before serving, you may wish to broil the dip in an oven-safe dish for 1 to 2 minutes (under high broil) or just until slightly brown on top. Arrange the diced tomato in a pile in the center of the dip and serve with crackers, toasted bread, pita chips or raw vegetables for dipping.