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No celebration is complete without a dip and while there are many to choose from, there’s one that’s guaranteed to become the life of the party: a spinach artichoke dip. Savory and rich, the classic version typically gets its light tang and robust creaminess from a combination of cream cheese and sour cream and occasionally mozzarella or mayo.
With a few simple ingredient swaps, we've lightened up classic spinach artichoke dip without sacrificing taste or texture. This version still boasts the same luscious creaminess as the traditional one, thanks to part-skim mozzarella and Neufchatel, a soft cow’s milk cheese that contains less milk fat, but more moisture content.
Of course, any good spinach artichoke dip also requires its two namesake ingredients. Frozen spinach and canned artichoke hearts are used here for convenience, bringing both flavor and a wealth of nutrients. Parmesan cheese, salt and garlic powder add an umaminess to the whole affair. All of the ingredients are mixed together, then poured into an oven-safe baking dish. As the dip bakes, their flavors meld together with the creamy base and become bubbly and golden.
Allow the dip to cool slightly and serve while still warm with your choice of dippers. Crusty bread, tortilla chips, pita chips, or crackers — opt for whole wheat versions if you want to keep those lighter, too — all work wonderfully with this creamy dip.: For the smoothest dip, let the Neufchatel soften before combining with the other ingredients.
Though it may be tempting to toss the frozen spinach right in — especially if you’re in a time crunch — thawing and draining the greens is an essential step. Removing as much water as possible from both the spinach and canned artichokes prevents the dip from being soggy.Whisk the yogurt and cream cheese together until no cream cheese lumps remain. Stir in the Parmesan, salt and garlic powder with a spatula or wooden spoon, then stir in the spinach, chopped artichokes and mozzarella.
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