Healthier Spinach and Artichoke Dip
5-oz clamshell of fresh baby spinach – $3.00
8-oz block of reduced fat cream cheese, softened to room temp – $1.69
1 cup (8-oz) fat-free plain yogurt – $1.78
1½ cups part skim mozzarella, shredded – $2.79
14-oz can of artichoke hearts, drained and chopped – $2.99
Plenty of freshly ground black pepper – stock
1 teaspoon oregano – -stock
3 cloves of garlic, mashed – stock
2 Tablespoons + a ¼ cup of shredded parmesan cheese, divided – $1.75
Grand total assuming “well-stocked” kitchen: $14.00
Cost per serving: $1.40
1. Preheat oven to 350 degrees.
2. Roughly chop the spinach, rinse in a colander then saute in a large skillet over medium heat until wilted. Strain away any excess water. Set aside.
3. In a large bowl, use a wooden spoon to combine the yogurt and cream cheese, blending really well until nice and creamy. Add the spinach, mozzarella, artichokes, pepper, garlic, oregano, and 2 TBS of parmesan – make sure thoroughly combined.
4. Scoop the dip into a baking dish or 10-inch cast iron pan. Sprinkle the remaining ¼ cup of parmesan over top and bake for 30-35 minutes, until the dip is bubbling and the parmesan is starting to turn a little golden. Remove from oven and serve with pita crisps, chips or crackers.