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Savory & Seasonal Spinach Artichoke Dip

Holiday eating is meant to be thoroughly enjoyed, yet most of us don’t want to throw our health out the
window during this season. Finding delicious, satisfying ways to savor the holidays while doing
something good for your diet and health is an overall win! This tasty spinach and artichoke dip is good
for managing blood sugar and your waistline. It is loaded with artichokes, which are one of the best liver
detoxifying foods, and this version of a favorite dip takes a nutritious twist to add protein by swapping
out mayonnaise with nonfat (or low-fat) Greek yogurt. Elevate your holiday snack game with this
delicious dip and seasonal sweet potato rounds that tastes as great as it looks!

Active Prep Time: 15 mins ∙ Cook Time: 30 mins ∙ Serves: 8

Savory & Seasonal Spinach Artichoke Dip

16 ounces plain nonfat Greek yogurt
1 1/2 cups frozen chopped spinach, thawed and drained well
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 cup shredded Parmesan cheese, divided
1/4 cup finely diced red bell pepper
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt


Preheat oven to 375°F.
In a mixing bowl, stir together all ingredients except 1/4 cup of the Parmesan cheese.
Transfer to a baking dish and top with the remaining Parmesan cheese.
Bake 30–35 minutes, just until bubbly hot.
Serve with fresh vegetables, whole grain chips, or sweet potato chips, for dipping.

Calories per serving: 100 ∙ Fat: 4g ∙ Net Carbs: 4g ∙ Fiber: 1.5g ∙ Sugars: 2.5g ∙ Protein: 11g

Sweet Potato Coins
Make sweet potato chips to serve alongside this by thinly slicing a sweet potato, drizzling lightly
with olive oil, and roasting at 375°F for about 20 minutes, just until crispy around the edges. For
even crispier chips, air fry at 350°F for 15 minutes, flipping halfway through.