Artichoke and Spinach Dip

8 80 149
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 15
Artichoke and Spinach Dip
Health Highlights


2 cup Cream cheese
3/4 cup Greek yogurt, plain, 1% M.F.
1 package (10oz) Frozen spinach (thawed and completely drained)
1 can (13.5 oz) Artichoke hearts, canned (drained and roughly chopped)
1/2 cup Romano cheese
1 tsp Granulated garlic
1 tsp Onion powder
1/2 tsp Crushed red pepper


Preheat oven to 350°F.

Place the cream cheese, greek yogurt, spinach, and artichoke hearts in a 8-inch ceramic casserole dish. Stir together until cream cheese, yogurt, and vegetables are all blended.. Bake for 30 minutes.

Stir in Romano cheese, granulated garlic, onion powder, and crushed red pepper until blended.

Cook for another 30 - 40 minutes or until hot and bubbly. Serve hot or warm with bread, pita, or pretzels.

Tip: This dip can be made 2-3 days ahead of time and stored in the refrigerator. Heat up in a 350 degree oven for 20-25 minutes or until heated through.

Nutrition Facts

Per Portion

Calories 149
Calories from fat 106
Calories from saturated fat 62
Total Fat 11.7 g
Saturated Fat 6.9 g
Trans Fat 0.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 35 mg
Sodium 240 mg
Potassium 206 mg
Total Carbohydrate 6.3 g
Dietary Fiber 2.1 g
Sugars 2.0 g
Protein 5.7 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 0.4

Energy sources