This tasty dip mixes fresh spinach, artichokes, and creamy Greek yogurt. Paired with homemade whole‑grain pita chips, it makes a perfect snack.
Time Needed
Prep: 20 minutes | Total: 50 minutes
Ingredients
- 4 tsp olive oil, divided
- 1 small shallot, finely diced
- 2 tsp fresh thyme, chopped
- 2 garlic cloves, minced
- 8 cups baby spinach
- 1 cup frozen artichoke hearts, thawed and chopped
- 4 oz sliced water chestnuts, drained and chopped
- 1 cup non‑fat Greek yogurt
- ¾ cup reduced‑fat Neufchatel cheese, softened
- 1½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup part‑skim mozzarella, shredded
- 3 whole‑grain pita pockets
- ¼ tsp smoked paprika
Directions
- Heat the oven to 375°F (190°C). Warm 2 tsp oil in a medium skillet over medium heat. Cook the shallot for about 2 minutes until soft. Add thyme and garlic and stir for 20 seconds until fragrant.
- Add the spinach and toss until it wilts, about 3 minutes. Drain any liquid, then roughly chop the leaves.
- In a bowl, mix the yogurt, Neufchatel cheese, lemon zest, salt and pepper until smooth. Fold in the spinach, artichokes, water chestnuts and half of the mozzarella.
- Spread the mixture in a baking dish, top with the remaining mozzarella, and bake uncovered for 30–35 minutes until the surface bubbles.
- While the dip bakes, brush both sides of each pita pocket with the remaining 2 tsp oil. Slice the pitas open, cut them into thin strips, then cut each strip into wedges. Lay the wedges on a baking sheet, sprinkle with smoked paprika, and bake for about 15 minutes until golden and crisp.
- Serve the hot dip with the crunchy pita chips.
Yield: 10 servings (about 7 tablespoons dip + 6 chips per person)
Nutrition per serving: 179 calories, 8 g fat, 16 g carbs, 10 g protein, 2 g fiber.