Thursday, May 2, 2013

Skinny Spinach Artichoke Dip

My version of this recipe.

  • 14 oz. can artichoke hearts packed in water, drained
  • 10 oz. frozen spinach, thawed and squeezed
  • Handful or 2, chopped mushrooms (I use the stems leftover after I have prepped mushroom caps for veggie tray)
  • 1/2 a white onion, chopped
  • 2 cloves garlic
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano (optional)
  • 4 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste


  • Chop the artichoke hearts, garlic and onion.
  • Combine all the ingredients in a small crockpot.
  •  Turn on... let cook.  
  • Serve with pita chips and/or tortilla chips.