Super Bowl Recipe: Spinach Artichoke Dip


Need an appetizer for game day? Consider this spinach and artichoke dip, a new twist on an old favorite. With more protein, fewer calories, and less fat than most traditional varieties, it’s a snack option that won’t leave you feeling weighed down.

Be Fit Basics: Spinach Artichoke Dip
Adapted from Cooking Light Cookbook

1½ cups part-skim mozzarella cheese, shredded (divided)
1/4 cup Parmesan cheese, grated (divided)
1/2 cup 2% Greek yogurt
1 cup red pepper, diced
3 garlic cloves, minced
1-14oz can artichoke hearts, drained and chopped
1½ blocks 1/3 less fat cream cheese (12oz), softened
1-10oz package frozen spinach, thawed, squeezed dry
1/4 tsp black pepper

Preheat oven to 350 degrees. Combine 1 cup mozzarella cheese, 2 tbsp parmesan cheese, yogurt, red pepper, garlic, artichokes, cream cheese, spinach and black pepper in large mixing bowl and stir well until combined. Place mixture into a baking dish and top with remaining mozzarella and parmesan cheese. Bake for 30 minutes, or until bubbling and golden brown. Serve warm with your favorite raw veggies; carrots, broccoli, cherry tomatoes, cauliflower and celery make great dippers.

Yield: About 4½ cups (or about 18 servings)

Nutritional Information Per Serving (1/4 cup, vegetables not included:
CALORIES: 165 calories
SODIUM: 260 mg
FIBER: 2 g
FAT: 9 g
Sat Fat: 3.5 g

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Our Be Fit Nutritionists are comprised of dietetic interns studying at Massachusetts General Hospital. During their internship, they receive training on acute care nutrition, ambulatory and community nutrition, food service systems management, and research. Their comprehensive work is done in collaboration with registered dietitians.

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