Both Amanda and I prefer to use fresh spinach for this dip, but frozen spinach can also be used as well. If you use frozen spinach, make sure to drain it well to get rid of excess water. I recommend making this dip the night before. The dip thickens in the fridge overnight, and the flavors have time to develop. If you’re in a time crunch, this dip can also be made 3-4 hours ahead of time. Just make sure it has time to cool. =)

What You’ll Need:
16 oz. Fresh spinach, washed
3 cloves garlic, finely minced
2 cups Light Greek yogurt, plain
16 oz. Light cream cheese
14 oz. Can artichoke hearts
Lemon zest from one lemon
1/4 cup Green onion, finely chopped
Salt & pepper to taste
Olive oil

ONE: In a large saute pan, add a splash of olive oil to cover pan. Turn heat to medium low, and add fresh spinach. Add garlic cloves and cook spinach until it shrinks and wilts completely. Pull the spinach from the pan and place into a strainer. Apply pressure to the spinach with a large spoon or spatula to remove excess moisture. Set aside.

TWO: Remove artichokes from can and rinse under cold water. Apply pressure to drain excess moisture. Chop the artichoke hearts into small pieces and add to a large bowl. To the same bowl, add the minced green onions, lemon zest and cooked spinach.

THREE: Add the Greek yogurt and cream cheese into a blender or food processor. Blend until fully combined and smooth. Add the mixture to the bowl, and stir until all ingredients are completely combined. Season with salt and pepper to taste. Place in the fridge and allow to fully cool for at least 3-4 hours, preferably overnight. Once fully cooled, the dip will thicken.

What’s your favorite ways to lighten up mayo-based dips? 

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Light Spinach and Artichoke Dip Recipe

Light and creamy, this spinach and artichoke dip is a crowd please at any party or gathering!

Course Appetiser

Author Soap Queen

Ingredients

• 16 oz. Fresh spinach washed
• 3 cloves garlic finely minced
• 2 cups Light Greek yogurt plain
• 16 oz. Light cream cheese
• 14 oz. Can artichoke hearts
• Lemon zest from one lemon
• 1/4 cup Green onion finely chopped
• Salt & pepper to taste
• Olive Oil

Instructions

• In a large saute pan, add a splash of olive oil to cover pan. Turn heat to medium low, and add fresh spinach. Add garlic cloves and cook spinach until it shrinks and wilts completely. Pull the spinach from the pan and place into a strainer. Apply pressure to the spinach with a large spoon or spatula to remove excess moisture. Set aside.
• Remove artichokes from can, and rinse under cold water. Apply pressure to drain excess moisture. Chop the artichoke hearts into small pieces and add to a large bowl. To the same bowl, add the minced green onions, lemon zest and cooked spinach.
• Add the Greek yogurt and cream cheese into a blender or food processor. Blend until fully combined and smooth. Add the mixture to the bowl, and stir until all ingredients are completely combined. Season with salt and pepper to taste. Place in the fridge and allow to fully cool for at least 3-4 hours, preferably overnight. Once fully cooled, the dip will thicken.

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