You'd never be able to guess that this 15 minute skinny spinach artichoke dip is actually just that- skinny! It's totally lightened up but has just as much flavor!
8oz(1 block) 1/3 less fat cream cheeseroom temperature
16ozplain Greek yogurt (non-fat, 1% or 2%)
1cupshredded parmesan cheese
1/2tspgarlic powder
1/2tsponion powder
1/4tspsalt
1/4tsppepper
1/4tspcayenne pepper
12-14ozmarinated artichoke heartsdrained and chopped
10ozfrozen spinachthawed and drained
Instructions
Place a Dutch oven or a medium size pot over medium-low heat. Add the butter, melt then add the jalapeño. Sauté for a minute or two, then add the minced garlic and cook until translucent and fragrant. Add the cream cheese, Greek yogurt and parmesan cheese and turn heat up to medium. Whisk continuously until the mixture becomes smooth and begins to bubble, about 4 minutes or so.
Add the seasonings along with the chopped artichoke hearts and thawed/drained spinach. Cook for an additional 5 minutes, whisking or stirring to prevent any burning. Remove and enjoy!
Notes
-Let the dip come to room temperature before storing in an airtight container in the refrigerator. The dip stays fresh for up to 2 days after its made (I can't tell you if it lasts longer because we ate it so quickly!)