Healthier Spinach & Artichoke Spread


8 oz. pkg reduced-fat cream cheese (Neufchatel cheese), softened
5.3 oz container plain Greek yogurt
1 clove garlic, minced
10 oz. pkg. frozen, chopped spinach, thawed and thoroughly squeezed of excess moisture
1/2 of a 12 oz. pkg. of frozen artichoke hearts, thawed (about a cup)
fresh lemon juice, to taste
salt & pepper, to taste


In the workbowl of a food processor, add cream cheese, yogurt, garlic and spinach. Process to combine. Add in the artichoke hearts, pulse a few times to rough chop the artichokes. Season with lemon juice, salt & pepper.


This recipe came to be, because I have been having a thing lately for crackers and cream cheese. More accurately I have been having a thing for ak-mak sesame crackers and cream cheese. Ak-mak crackers are so delicious and healthy, and I was feeling so good about eating them, so for that reason that I wanted to come up with a spread that was a little more nutritious than just plain cream cheese.

I was really pleased with how this turned out.

The flavors here are really similar to the much-less-healthy popular restaurant spinach and artichoke dip we all know and love. Except for the fact that it's cold and you can feel a whole lot better about yourself for eating it.


Saturday, April 27, 2013 - 6:08pm


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