This Spinach & Artichoke dip is an easy, delicious and healthy-ish dip that can be enjoyed as a snack or served as an appetizer at your next dinner party! This healthy-ish version has no mayo, milk, sour cream, or cream cheese. I used plant based cashew yogurt and plant based “cream cheese” ( no oil version) from Miyoko’s. But feel free to use regular yogurt instead! I blended all the ingredients in a food processor and topped it off with fresh mozzarella and baked it for about 20 -25 minutes. Feel free to skip the cheese for a much healthier version!
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Healthy-ish Spinach & Artichoke Dip
Ingredients
- 14 ounces artichoke hearts drained well and cut in small pieces
- 3 large garlic cloves
- 3/4 cup cashew yogurt ( or any plant based yogurt or regular yogurt)
- 1/4 cup plant based cream cheese
- 5 ounces baby spinach , chopped
- 1 small onion finely chopped and caramelized
- salt to taste
- black pepper to taste
- 3/4 cup fresh shredded mozzarella
- 1/2 habanero (optional)
- 1 teaspoon garlic powder
- 1/4 cup freshly grated parmesan
Instructions
- Preheat oven 400 F
- Chop the spinach and lightly cook it until it's wilted. Set aside to cool and then squeeze and drain any liquid.
- In a food processor, add the plant based yogurt, plant based cream cheese, caramelized onion, spinach, chopped artichoke, garlic, salt, black pepper, parmesan and habanero.
- Pulse a couple of times until everything is incorporated well. Taste and additional seasoning to your liking.
- Pour everything into a oven safe dish and top it off with shredded mozzarella. I sprinkled some garlic powder and salt over the cheese
- Bake on the middle rack for 20 -25 minutes.
- Broil for about 1-2 minutes before serving to get the top brown and extra melty.
