I have been craving some cheesy and hot healthy spinach dip for a while now…Over 5 years I would say.
Generally, any spinach dip recipe calls for a lot of mayo and/or cream cheese. So I have been avoiding it and honestly was super scared to make it.
See, I’m not an appetizer girl because growing up we never served them, however nowadays I appreciate a healthy serving of baked spinach feta dip, eggplant feta dip or spinach and feta dip with shrimp accompanied by a glass of wine.
And I know it’s spring outside, so this healthy spinach dip doesn’t make much sense, but it’s been my craving. And I finally decided to make it substituting the ingredients from the original recipe. Just used the common sense…
It turned out really good…Cheesy, full of flavour and with a right amount of everything.
I avoided the mayo completely as it’s just a killer, even organic and light versions. I just can’t get over the nutrition label. Sometimes you will see me using it in some recipes but in most part a jar of mayo lasts me a year, and I usually throw out the leftovers.
I served it with Ryvita multigrain rye crispbread. Great choice! Whole wheat stone crackers or pita chips would be great too!
- 1 10 oz package frozen spinach, thawed and liquid squeezed out
- 1/2 cup 0% Greek yogurt
- 1 cup low fat mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 1/4 cup skim milk
- 2 cloves garlic, medium
- 1/2 tsp salt
- Ground black pepper to taste
- Preheat oven to 350 F degrees.
- Combine all ingredients together, place in a baking dish and bake for 20 minutes.
- Serve hot. Reheat in a microwave if necessary.
- You can also prep the dip and store in the refrigerator for up to a day. Bake the next day just before serving.
Servings Per Recipe: 1.5 cups
Amount Per 0.5 cup:
Total Fat: 9.3 g
Cholesterol: 33.7 mg
Sodium: 840.9 mg
Total Carbs: 8.1 g
Dietary Fiber: 2.2 g
Protein: 22.4 g
WW points+: 5