Less Guilt Spinach and Artichoke Dip


This was the most requested recipe at my Christmas party. So by popular demand, I am sharing it with all of you! Not only is it lower in fat than your average spinach and artichoke dip, but also, it’s just as tasty and creamy.  Lower in fat, includes nutritious veggies and tastes good…that’s all I needed to know to keep spooning heapfulls onto my plate and NOT feeling guilty.

This recipe is best if prepared the day before.  Nolan helped and really enjoyed all of the measuring, blending, stirring and tasting. 


1 can artichoke hearts, drained

1 cup frozen spinach, thawed

¼ cup low fat mayo

¼ cup plain Greek yogurt

½ cup pecorino Romano cheese

1 medium to large clove garlic, crushed


1 Tbsp of dried marjoram

1 tsp sriracha sauce

Add drained artichoke hearts to blender and pulse for about 25 seconds. You want the artichokes to still have a little bite to them.  Mix remaining ingredients in a medium-mixing bowl. Add the artichokes and stir.  Place in a pie dish and sprinkle with pecorino Romano cheese.  Bake at 350 for 25 minutes.  Serve with tortilla chips or bagel chips.  Enjoy!