I have been craving some cheesy and hot 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 and if we did, they were all made with mayo, cheese & fatty canned meats. I have very little experience baking appetizers…
And I know it’s spring outside, so this 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