Lighter Spinach Artichoke Dip And Whole-Grain Pita Chips

We’ve made this typically rich appetizer lighter by upping the vegetables and using protein-rich Greek yogurt and reduced-fat Neufchatel cheese. Making homemade whole-grain pita chips is as easy as slicing bread; try this method once — and you’ll never buy the high-sodium, bagged chips again.

under 45 mins
lunch dinner

Ingredients for servings

    For the dip

  • 2 tsp olive oil

  • 1 small shallot finely chopped

  • 2 tsp fresh thyme chopped

  • 1 tsp garlic finely chopped

  • 8 cup baby spinach

  • 1 cup frozen artichokes, defrosted, patted dry and chopped

  • 0.33333333333 cup canned, sliced water chestnuts drained and chopped

  • 1 cup 2% Greek yogurt

  • 0.75 cup Neufchatel cheese (or reduced-fat cream cheese), at room temperature

  • 1.5 tsp lemon zest

  • 0.5 tsp salt

  • 0.25 tsp pepper

  • 1 cup part-skim mozzarella grated

  • For the chips

  • 3 whole-grain pocket breads such as Ezekiel

  • 2 tsp olive oil

  • 0.25 tsp smoked paprika


  • For the dip - Preheat oven to 375°F (190°C). Heat the oil in medium sauté pan over medium heat. Add the shallots and cook until tender, 2 minutes. Add the thyme and garlic and sauté until fragrant, 20 seconds. Add the spinach and toss with tongs until wilted, 3 minutes. Place in a strainer and squeeze out the excess moisture. Chop and set aside.

  • For the dip - In a medium bowl, beat the yogurt, Neufchatel cheese, lemon zest, salt and pepper until blended. Add the spinach mixture, artichokes, water chestnuts and half the mozzarella cheese and stir with a spoon until blended. Transfer to a 4-quart baking dish. Sprinkle with the remaining cheese and bake, uncovered, until bubbly, 30–35 minutes. (The unbaked dip can be covered and kept in the refrigerator for up to two days before baking.)

  • For the chips - Brush both sides of the pocket breads with the oil. Cut the breads in half, open them up into pockets, and then peel the 2 sides apart to make 2 thinner pieces of bread. Cut each piece into 5 wedges. Repeat with remaining pitas. Arrange pita wedges on a baking sheet in a single layer and sprinkle with paprika. Bake until crispy and golden brown, 15 minutes. Serve the warm dip with the pita chips

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