Artichoke Jalapeño Dip With Greek Yogurt

Who doesn't love a cheesy, creamy, flavorful dip that goes great with pita chips or crusty chunks of bread ? I certainly love them, but I don't love the extra calories they come with. But with this amazing Artichoke Jalapeño Dip With Greek Yogurt, I've taken a little guilt out of a traditional recipe. And you won't miss it a bit!

So bring on the spinach, the artichoke hearts and even a little extra jalapeño kick! By incorporating non-fat greek yogurt and Neufchatel cheese for the creamy base instead of sour cream and regular cream cheese, you can enjoy this dip and proudly serve it at your next party.

This is a great dip to eat either warm or chilled. You can serve it with veggie sticks, pita chips, crackers or torn up pieces of french bread. And don't just save it for your next special gathering. This dip makes a great afternoon snack, and your kids will love it too. Plus, with the addition of fresh spinach and artichoke hearts, you're getting some extra nutrients and fiber.

What Ingredients Do I Need To Make Artichoke Jalapeño Dip With Greek Yogurt?

• Neufchatel Cheese: The original Neufchatel cheese dates back to 6th century Normandy, France, and gets its name from the village it was created in. In America, it's made a little differently, but still has a great flavor. It proudly tastes like regular cream cheese but with ⅓ less fat. You'll still get the creamy texture you need to make your recipes taste great.
• Non-fat greek yogurt: Any plain, store-bought non-fat greek yogurt will do, but you can also easily make your own fat-free greek yogurt.
• Fresh spinach: Look for vibrant, green leaves that aren't blemished or slimy. If you don't have fresh spinach, you could also substitute frozen spinach leaves.
• Artichoke hearts: The hearts of an artichoke are tender and tasty. They add a wonderful texture to this dip.
• Diced jalapeño peppers: Keeping a few small cans of diced jalapeño peppers in your panty will save you an unplanned trip to the store.
• Shredded Swiss cheese: Grate swiss cheese from a block of cheese if you can't find it pre-grated. Plus, I find that grating cheese from the block results in a more flavorful cheese since it's not weighted down by preservatives.
• Shredded parmesan cheese: Although freshly grated parmesan cheese is always better, the amount of parmesan cheese we go through in our kitchen, means we usually keep a bag of shredded parmesan cheese on hand.
• Salt: Table salt or any fancy salt will work great.
• Sugar: Regular, white granulated sugar is best.

How Do I Make Artichoke Jalapeño Dip With Greek Yogurt?

In a food processor, blend the Neufchatel cheese, greek yogurt and seasonings until the mixture is smooth and creamy. Add the remaining ingredients and pulse carefully so that small chunks of artichoke remain.

Using a spatula, scoop the dip out of the food processor and spread it out evenly into a baking dish. Sprinkle the top of the dip with a little extra parmesan cheese. 

Bake the Artichoke Jalapeño Dip at 375°F for 20 minutes or until the parmesan cheese on top is lightly browned.

You can serve this dip warm or cold. I like to eat it with pita chips, crackers or crusty bread.  For an even healthier option, you can eat it with celery and carrot sticks. 

This is a delicious dip that you can bring to super-bowl parties or gatherings for the family. Enjoy!

📖 Recipe

Artichoke Jalapeno Dip With Greek Yogurt

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• ½ cup Neufchatel Cheese
• 1 cup non-fat greek yogurt
• 2 handfuls of fresh spinach 2 oz.
• 1 can artichoke hearts thoroughly drained
• 3 tablespoons diced jalapeño peppers canned
• ½ cup shredded Swiss cheese
• ½ cup shredded parmesan cheese plus more for sprinkling on top
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 teaspoon sugar

Instructions

 

• In a food processor, blend Neufchatel cheese, greek yogurt and seasonings.
• Add remaining ingredients and pulse carefully so that small chunks of artichoke remain.
• Using a spatula, scrape mixture into a heat safe bowl or casserole. Sprinkle the top with parmesan cheese.
• Bake at 375°F for 20 minutes or until the cheese on top is lightly browned. Serve warm or chilled.

Keyword Artichoke, Greek yogurt

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