Can I use fresh spinach instead of frozen in this dip?

Yes. Wilt about 1 pound of fresh spinach in a dry skillet for 2 to 3 minutes, cool it, then squeeze it exactly as you would the frozen, until almost no liquid comes out. Fresh spinach releases just as much water, so the squeezing step matters even more, not less.

My spinach dip came out watery last time. What did I skip?

Almost certainly the towel wring. Pressing spinach in a strainer removes only part of its water; the towel squeeze removes the rest, close to half a cup in total. Pat the chopped artichokes dry too, and let the baked dip rest 5 minutes before serving so the base sets.

Should I buy artichoke hearts canned in water or marinated in oil?

Buy the ones canned in water for this recipe. Marinated hearts carry oil, vinegar and extra sodium that change both the flavor and the calorie count of the finished dip. If marinated is all you have, rinse the pieces well and pat them very dry before chopping.

Can I serve this dip cold instead of baked?

You can, and it eats like a firm, tangy spread rather than a scoopable dip. Chill the mixed base for at least 2 hours so the flavors settle, then serve it with crackers and vegetables. For the full restaurant effect, though, the baked version wins on texture every time.

How long can the dip sit out during a party?

Follow the standard two hour window for a baked dip sitting at room temperature. The slow cooker on its warm setting is the better plan for a long evening: it holds the dip hot and safe for about three hours of serving, and leftovers should be refrigerated within that window.

Healthy Spinach Artichoke Dip, Bubbly and Golden at About 110 Calories

Ingredients

Scale

10 ounces frozen chopped spinach, thawed
1 can (14 ounces) artichoke hearts in water, drained and roughly chopped
1 cup plain Greek yogurt, 2 percent
4 ounces light cream cheese, softened at room temperature
1/2 cup shredded part skim mozzarella, divided
1/4 cup finely grated Parmesan, plus 1 tablespoon more for the top
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika, optional, for the top
Pinch of red pepper flakes, optional

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Instructions

Heat the oven to 375°F. Set out a 1 quart baking dish or an 8 inch oven safe skillet.
Squeeze the thawed spinach twice: press it hard in a strainer, then wrap it in a clean towel and wring it over the sink until it feels almost dry.
Chop the drained artichoke hearts into bite size pieces and pat them dry with a paper towel.
In a large bowl, beat the softened light cream cheese and Greek yogurt together until completely smooth, with no white streaks left.
Stir in the lemon juice, garlic, salt, pepper and red pepper flakes if using.
Fold in the spinach, artichokes, green onions, half of the mozzarella and the quarter cup of Parmesan, mixing until the vegetables are evenly distributed.
Spread the mixture in the dish and smooth the top. Scatter the remaining mozzarella and the extra tablespoon of Parmesan over it, then dust with smoked paprika.
Bake for 20 to 25 minutes, until the edges bubble steadily and the top has golden spots.
Rest the dip for 5 minutes so it sets to a scoopable consistency, then serve warm with cucumber rounds, pepper strips, carrot sticks and toasted pita triangles.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1
Calories: 110
Sugar: 2
Sodium: 320
Fat: 6
Saturated Fat: 3
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 6
Fiber: 2
Protein: 8
Cholesterol: 20