Artichoke Jalapeño Dip With Greek Yogurt

I've taken a little guilt out of this Artichoke Jalapeño Dip by incorporating non-fat greek yogurt and Neufchatel cheese for the creamy base instead of sour cream and regular cream cheese.  And you won't miss it a bit!

Plus, with the addition of fresh spinach and artichoke hearts, you're getting some extra nutrients and fiber!

This is a great dip to eat either warm or chilled. You can serve it with pita chips, crackers or crusty bread.

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

• Neufchatel Cheese
• Non-fat greek yogurt
• Fresh spinach
• Artichoke hearts
• Diced jalapeño peppers
• Shredded Swiss cheese
• Shredded parmesan cheese
• Salt
• Sugar

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

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Prep Time 15 mins

Cook Time 20 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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