So this isn’t the healthiest thing in the world, but it is dramatically better for you than most spinach and artichoke dips, and still tastes as good (in my opinion, and according to my taste-testers!).

Spinach Artichoke Dip

Cook 12 ounces of frozen spinach in a non-stick pan over medium-high heat until warmed throughout. Don’t add any water to the pan while cooking, but you could add seasonings if you want.  When the spinach is cooked, drain any water that is in the pan and pat dry with paper towles.

Cut up a can of medium artichokes into small pieces.  Some people like a chunkier dip, and some like it all really small, so do as you please.  Mix the artichokes with the spinach in a bowl, and add some finely chopped tomatoes, about 5 cherry tomatoes or one small Roma tomato.  Then add seasoning.  I used Chachere’s Creole Seasoning.  You could also use a mixture of salt, pepper, cayenne pepper and garlic powder, to taste, or really whatever strikes your fancy at the time.  Stir to combine the spices throughout the vegetable mixture.

At this point there is only healthy veggies in the dip.  But we need to add some fat and binder.  I used about 6 ounces of lowfat greek strained yoghurt.  It is really thick and added a nice texture to the dip, similar to what sour cream would have done.  I also used about 3 ounces of cream cheese.  Other options are regular plain yoghurt (if you can’t find the Greek yoghurt), low fat or regular sour cream, neufchatel cheese, or you could even smoosh up cottage cheese and add that.  Some grated hard cheese is a nice addition too, parmasean or pecorino.  Stir it all up together.

You could serve this with the seedy crackers, but if you do, hold back on the poppy seeds in the crackers, they don’t go too well with the dip.  A sesame cracker mgiht be nice. Tortilla chips do the trick too.  You could also put this in a baking dish and warm in the oven, with a sprinkling of monterrey jack cheese on top.  Enjoy!