Hot Spinach and Artichoke Dip…for the Holidays!



We love this decadent holiday appetizer because it is a delicious low fat and higher protein skinny version of the original! The Greek yogurt and vegetables make this a perfect bariatric treat. And, it is a nice protein addition for your vegetable Crudités!


13.75 oz artichoke hearts packed in water, drained

10 oz frozen spinach, thawed and squeezed

1/4 cup chopped shallots

1 clove garlic

1/2 cup fat free Greek yogurt

1/2 cup light mayonnaise

2/3 cup Parmigiano Reggiano

4 oz shredded part skim mozzarella cheese

Salt and fresh pepper to taste

Olive oil spray


*Preheat oven to 375°.

*In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

*Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted.

*Serve right away.

Note: This can be made one day in advance and stored in the refrigerator before baking.


Makes about 3 3/4 cups.

Servings: 15,  Serving Size: 1/4 cup
Calories: 73.3

Protein: 5.2 g

Carb: 3.4 g

Fat: 4.4 g