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To-Die-For "Skinny" Artichoke Dip!

To-Die-For "Skinny" Artichoke Dip!

The holidays are just around the corner—which means more social gatherings and good food—hooray!  For most people, however, the rich, hearty food can have some not-so-desirable effects. When we eat food that’s full of added sugars, unnecessary fat, sodium, and coloring, we’re often left feeling foggy-headed and lethargic. And I don’t need to tell you about the pesky holiday weight gain associated with all of this–ugh!

So, this year, I’ve made it a mission to revamp some of my favorite holiday recipes to make them healthier (without sacrificing flavor). I’m making swaps, substitutions, and adjustments to time-tested favorites, so that both you and I have the tools we need to eat healthy and feel good this holiday season.

This week, I created a “skinny” version of good old artichoke dip. But don’t let the word “skinny” fool you; this stuff still has the creamy, delicious texture of restaurant-style dip! In fact, if you don’t tell your guests it’s healthy, they’ll never guess! 

This recipe is less than half the fat of traditional artichoke dip and it's packed with protein!

Whether you’re having friends over to watch the game this weekend, or planning on hosting Thanksgiving, you’ll want to give this recipe a shot! It’s simple, quick, and absolutely delicious. Plus, you won’t have to worry when you eat the entire bowl. 

What You'll Need:

  • 8 oz. reduced fat cream cheese
  • 2 cups plain, non-fat Greek yogurt (I use Fage brand)
  • 2 tbsp. butter
  • 1 3/4 c. parmesan cheese
  • 2 cups quartered artichoke hearts (not the marinated ones) drained and finely chopped
  • 6 oz. can diced jalapeño
  • 2 cups frozen kale leaves (or spinach, to keep the dip more traditional)
  • 2 tsp. garlic powder or 3 cloves garlic, minced

The Method:

  1. Place a large pot on the oven, and add to it the butter, cream cheese, greek yogurt, garlic, and parmesan. Turn heat to medium. Use a spatula to occasionally stir the ingredients. When the mixture is consistent and bubbling (after 3-5 minutes) turn heat to "low".
  2. While the pot is on the stovetop, drain the artichoke hearts. Then, chop them into small, coarsely chopped pieces. Add artichokes to stovetop mixture. Then, add in diced jalepenos and kale. Thoroughly mix with heat on low for another 3-5 minutes. Serve immediately, or refrigerate in a sealed container and consume within a week!

Note: I used kale in this recipe, but if you prefer the traditional spinach artichoke dip, go ahead and swap 1:1 with frozen spinach!

 

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