Need I say more?
Dips are something I cannot eat in moderation. Salsa’s and Hummus are ok. They can be had without restraint. Possibly some seven layer dips. But what about the warm cheesy dips? They are inviting and very scrumptious.
In restaurants, I manage to finish the dip as I eat it as is.
So much cheese can’t really be good for anyone in a single serving. But sometimes heart (or rather taste buds) don’t listen to your brain and then next think we know is that the dip bowl is empty! Now satisfaction kicks in. Later regret kicks in.
I needed something that was amazing to taste with no regrets.
That’s where a healthified artichoke Spinach dip came into picture.
Its full of veggies and using less cheese compared to traditional recipes. Thick Yogurt is what gives it extra creaminess and protein without the excess fat.
We topped it with finely diced bell pepper and ate them with veggies ( as well as multi grain toast fingers) for a filling afternoon snack.
It makes about 3 cups of dip and can be made ahead, frozen and then thawed before serving. We have a stash in our freeze for days when the baby arrives and we are hungry for “something fun/interesting”. It tastes yummy even as is out of the fridge.
Healthy Veggie Loaded Artichoke Dip Recipe
Makes ~ 3 cups of dip
- 1 can Artichoke hearts drained and coarsely chopped
- 1 cup frozen chopped spinach, thawed and water removed
- 1 cup milk , divided
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon paprika
- 1/2 cup grated parmesan
- 1/2 Greek yogurt
- 1/4 goat cheese
- Salt to taste
- 1/4 cup finely diced bell pepper and red onion ( for Garnish)
1. In a skillet, add artichoke hearts, spinach, 1/2 cup milk, garlic, cumin seeds and paprika. Mix well and let cook for a few minutes on medium-low heat.
2. Stir in the parmesan cheese and let cook for another 2-3 minutes till the cheese melts and is incorporated in the mixture. Lower the heat if necessary. Once cooked, let cool for a couple of minutes.
3. In the meantime, in a bowl, whip greek yogurt with goat cheese. Set aside.
4. Once the artichoke-spinach mixture is cooled, blend it till desired consistency. I like the dip to be smooth with some chunks of artichoke. Skip this step if you like the dip to be chunky.
5. Add the yogurt – goat cheese mixture to the artichoke mixture. Add salt. Mix well.
6. Top with bell pepper and red onions.
Serve immediately or freeze for later use.