Spinach and Artichokes can’t go wrong ever, either this combination is used in pasta, pizza, and puff pastry pinwheels. My husband and I love it and always order it at Cheesecake Factory or TGI Fridays.
So, I have recreated this recipe with low-fat options and the calories are way less than served traditionally. Traditionally Spinach Artichoke Dip has sour cream, cheese cream, and mayonnaise instead my version has creamy Greek yogurt, feta cheese (for sourness), and organic mayonnaise (less).
Lets check the recipe:
3 cups of fresh baby spinach (chopped)
1 cup of marinated artichoke hearts (chopped)
4 tablespoons of onions (finely chopped)
1 garlic glove (finely chopped)
1 dash of hot Tabasco sauce
1/4 cup of Greek yogurt
2 tablespoons of feta cheese (crumbled)
2 tablespoons of mayonnaise (With egg or eggless according to your preference)
1/4 cups of low-fat mozzarella cheese (shredded)
1 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preheat oven to 375.
Heat up a pan. Add olive oil, onions, garlic. Saute them. Switch off the burner.
Add spinach and artichokes. Let everything cool down completely.
Add all other ingredients except mozzarella cheese. Mix well.
Top it with mozzarella cheese.
Bake it for 20 minutes.
Broil it on high for 2-3 minutes until mozzarella cheese gets a light brown hue.
Serve hot with tortilla chips or crackers.