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Easy Spinach Artichoke Dip Recipe

Grab the pita chips, but beware—everyone is going to want you to share this crowd-pleasing dip.

This classic dip is normally hijacked by a roguish team of full-fat mayo and cream cheese; somewhere, hidden within, lie token amounts of spinach and artichoke that don't add too much nutritional value to this promising plate.

Here, we turn that ratio on its head, plus use a flavorful olive oil-based mayo instead of the fat-filled alternative to cut calories and boost nutrition. Chiles bring some extra heat to the equation, while toasted wheat pitas work as super scoopers instead of the greasy chips you might be used to.

Overall, this reimagined appetizer packs an amazing 14 grams of fiber, so it's a filling party appetizer or snack if you pair it with whole-wheat pitas or crackers. Trust us, it'll still be a crowd-pleasing dip. Dig in!

Nutrition: 270 calories, 10 g fat (2.5 g saturated), 520 mg sodium

Serves 4

You'll Need

4 large whole-wheat pitas
1⁄2 Tbsp butter
1 onion, finely chopped
3 cloves garlic, finely chopped
1 jar (12 oz) artichoke hearts in water, drained and chopped
1 box (16 oz) chopped frozen spinach, thawed
1 can (4 oz) roasted green chiles, drained and chopped
2 Tbsp olive oil mayonnaise
2 Tbsp whipped cream cheese (Whipped cream cheese has air beaten into it, making it lighter and easier to spread.)
Juice of 1 lemon
Salt and black pepper to taste

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How to Make It

  1. Cut the pitas into 6 to 8 wedges each and separate the layers.
  2. Spread on 2 baking sheets and bake at 400°F for 5 minutes or until crisp.
  3. Heat the butter in a large skillet or sauté pan over medium heat.
  4. Add the onion and garlic and cook for 5 minutes or until softened.
  5. Add the artichokes, spinach, chiles, mayonnaise, cream cheese, and lemon juice.
  6. Cook, stirring often, for 5 minutes or until hot. Season with salt and pepper.
  7. Serve with the pita wedges.

Eat This Tip

Fresh spinach generally runs about $3 a bunch, and because spinach is made up of around 90 percent water, it cooks down to nothing as soon as it touches the pan. Frozen spinach not only costs less than half as much as fresh, but because it's precooked, it yields significantly more actual spinach. Always keep a box or two in the freezer for this and other recipes that call for cooked spinach, that way you'll always have it on hand when you want to throw a last-minute party or gathering.

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