Summer BBQ season is in full swing here in TN! We are 5 months into the New Year that everyone declared “I want to start eating better”. I’ve known so many people to start the trendy fad diets, or the latest juice cleanse to only throw it all out the window for the killer grub at those fun summer BBQs. The next day, they feel sick, bloated and so upset that they let their hair down and threw all of that hard work go. Why? Why can’t BBQ snacks be healthy too? I think there is a healthier fix for all of our summer party favorites and today I’m happy to share one of my tried and true crowd pleasers!
Spinach and Artichoke Dip.
The spinach and artichoke dip you get from most restaurants and that you find at most parties are full of mayo, cream cheese, and sit so heavy! I LOVE to eat. If I’m going to indulge, the last thing I want is to feel super full. I think a great snack should be full of fresh flavor and feel light on your stomach. Then you can just eat more- ha!
So my Spinach and Artichoke Dip…it’s super easy, y’all. It uses only 6-7 ingredients, takes about 10 minutes of prep and 30 minutes of cook time! One bowl to mix and one casserole dish. You know what that means, right? MINIMAL DISHES! You’re welcome.
Why Spinach and Artichoke Dip? I’ll tell you. We are a family of dairy lovers. My favorite snacks are cheese and yogurt. So, naturally, I would incorporate both of those into my favorite dip! Why healthy Spinach and Artichoke Dip? Easy. It’s summer, aka bathing suit season! Also, there is no better time than TODAY to start focusing on creating healthy habits, especially when it comes to your food! Dairy foods are such a great way to fuel up on protein, calcium, vitamin A and Vitamin D, so naturally they are the key focus of this recipe!
I use fresh spinach because I’m not crazy about the taste of the frozen spinach.
TIP* If you choose to use frozen spinach, be sure to let it fully thaw first and then line a strainer with paper towel and place the spinach in the strainer to drain. Be sure to squeeze the spinach in the paper towel when using frozen spinach because of the amount of liquid that will still come out.
I have used canned or jarred artichoke hearts plenty of times, but when frozen options are available I will ALWAYS opt for frozen.
Here we go, are you ready?
- 12oz pachage of fresh spinach (or frozen)
- 2 cups of greek yogurt
- 2 cups of shredded parmesan
- 1 cup of grated parmesan
- Zest of 1 lemon
- Mozzarella Cheese for topping (optional)
- Preheat oven to 375 degrees
- In a large bowl, add spinach, thawed (or microwaved) artichoke hearts and stir to combine
- Add in the greek yogurt and gently fold into the spinach and artichoke until well combined
- Stir in the shredded and grated parmesan cheeses
- Add lemon zest and stir once more
- Salt and pepper to taste
- Put into the oven and bake at 375 Degrees Fahrenheit for 25-30 minutes. The dip will be bubbling and hot. Top with mozzarella cheese if you wish and bake until the cheese melts and starts to brown.
- Serve with thinly sliced baguette
We also did a great charcuterie board to go with our game day spread! I LOVE creating them. Use a mixture of cheese with various textures and flavor profiles, high quality meats, fresh olives and fruits and of course a high quality fig spread and honey! Pair it off with some cracker varieties and you’ve got a spread that can’t be beat!
Feel like a great sweet treat to follow this up with? Pair my Strawberry Buttermilk Muffins with a nice cold glass of milk!