A restaurant staple that's full on flavour – and also fat – Chef Jo Lusted gives spinach and artichoke dip the dish do-over treatment to create a healthier version. To keep the whole snack healthy, make sure you're dipping Jo's chili lime baked tortillas.
Spinach and Artichoke Dip
Makes 4 cups
1 cup chopped frozen spinach, defrosted, drained and squeezed dry (about 1/2 block)
2 cups shredded low-fat mozzarella cheese
3/4 cup non-fat plain Greek yogurt
1/4 cup low-fat mayonnaise
¾ cup low-fat cream cheese, softened
½ cup grated parmesan cheese
1 tsp dried oregano
pinch each cayenne and black pepper
1 cup (15oz) canned artichoke hearts, drained and coarsely chopped
Reserve 1/3 cup mozarella and 2 tbsp parmesan cheese. Combine remaining mozzarella, Greek yogurt, mayonnaise, cream cheese, remaining parmesan cheese, oregano, cayenne pepper, and black pepper in the bowl of a food processor and pulse until combined.
Using a spatula, scrape cheese mixture into a large mixing bowl; add spinach and artichoke hearts to bowl. Stir well until evenly combined.
Transfer dip to a shallow ovenproof casserole dish, top with reserved cheeses, cover and refrigerate until needed.
Pre-heat oven to 400F. Place dish on a baking tray and heat in oven for 15-18 minutes, until hot and bubbling. Remove from oven; let rest for 3-4 minutes.
Calories - 400
Fat - 36 grams
Calories - 201
Fat - 12 grams