This dip is made healthier by putting the cheese where it has the biggest impact on flavor- the surface! Cheese mixed into casseroles and dips doesn’t taste much different than yogurt or milk. Inside the dip, you’ll find a heaping portion of veggies, reduced fat cream cheese, greek yogurt, and a flavor boost from shredded chicken and Sriracha!
8 oz package of frozen chopped spinach
14 oz can of artichokes in water
2 oz cooked or canned chicken breast, shredded
1 tsp olive oil
1 clove garlic, minced
3 oz low fat cream cheese
1/4 cup nonfat plain greek yogurt
1 tsp Sriracha sauce
Salt & pepper to taste
1/4 cup shredded lowfat mozzarella (or parmesan)
1. Thaw the spinach in the microwave and squeeze out all the excess moisture. Drain and chop the artichoke hearts. Drain the shredded chicken, if using canned. Set aside.
2. In a small saucepan, heat the olive oil. Sauté the garlic in the hot oil for about a minute before adding cream cheese and yogurt. Stir until melted. Add sriracha, spinach, artichokes, and chicken. Stir to coat and heat through. Season with salt and pepper.
3. Transfer the dip to a small baking dish and sprinkle with shredded cheese. Broil for about 5 minutes, or until the cheese is golden and bubbly.
4. Serve with raw vegetables or flatbread for dipping… Or just eat it plain! Check out the nutrition facts for 1/4 of the recipe:
With that much protein in so few calories, this snack will fill you right up!
yum! do you have a recommendation for a veg substitute, or just to leave the chicken out? also, love the new style :)
Thanks! Yes, I would say leave the chicken out. I tried it that way the first time around, but felt that it was missing “something.” Try it without the chicken, and if you get the sense that something is missing, try swirling in some puréed garbanzo beans. I think they would be delicious in this dip!