Healthy Spinach Artichoke Dip with Za'atar Seasoning

For years I made an artichoke dip that everyone loved and it was delicious, but…it was so heavy and calorie laden! One of the reasons we loved it so much was because of the unexpected addition of green chiles which gave the dip so much flavor!

Recently, I came across a recipe for Spinach Artichoke Dip and instead of mayonnaise and cheddar cheese, it called for Greek Yogurt and Parmesan cheese which, obviously lightened the dip quite a bit. I decided to make it my own with the addition of green chiles and Rhus Za’atar Seasoning and let me tell you, it is every bit as good as the old artichoke dip recipe and much lighter. The spinach and greek yogurt make it so healthy, but no one will be thinking about that when they’re eating it! This appetizer will be gobbled up in a flash so you might want to double it if you’re serving a crowd!

It’s really important to make sure that there isn’t any liquid left in the spinach mixture when you add the yogurt and other ingredients. If you have any liquid, just drain the mixture before proceeding with the recipe!

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Healthy Spinach-Artichoke Dip

Author: Suzanne Smith

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

My secret ingredient in this dip is Greek yogurt! It's healthy easy and you can easily double to feed a crowd!

Ingredients

• 1/4 cup olive oil
• 2 large shallots, finely chopped
• 6 cloves garlic, minced
• 1 - 10 ounce jar quartered artichoke hearts, drained and roughly chopped
• 1 - 4.5 ounce can diced green chiles, drained
• 20 ounces baby spinach (2 containers)
• 1-1/3 cup Greek yogurt
• 1 cup grated Parmesan cheese plus more for topping
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2 tables za'atar seasoning
• Sea salt and freshly cracked black pepper

Instructions

1. Heat a large skillet over medium heat. Add olive oil and shallots and season with salt and pepper. Sauté for 3 - 4 minutes until shallots begin to soften.
2. Add the garlic and cook for about a minute until garlic is fragrant.
3. Add the spinach and sauté until spinach has cooked and reduced down. Mix in the well drained artichoke hearts and drained green chiles. Stir to combine and remove from the heat.
4. Add the spinach mixture to a large bowl (drain any iquid that might be left in the mixture).
5. To the spinach mixture, add the Greek yogurt, Parmesan cheese, lemon zest and juice, za'atar seasoning and a pinch more of salt and pepper.
6. Place in an ovenproof casserole dish, grate more Parmesan over and bake for about 30 minutes or until dip is hot and bubbly. Serve with french bread, crackers or tortilla chips!

Created using The Recipes Generator

Rhus Za’atar Seasoning is the best I’ve found and you can order it here!

Wishing you all a wonderful holiday weekend!