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This chilled spinach, artichoke and parmesan dip is one of my favorites. It’s creamy, flavorful, and low in points and saturated fat.
I like to keep a bowlful in the refrigerator that I can pull out at a moment’s notice. It pairs well with fresh veggies, crackers, pita chips, the possibilities are endless.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Plain non fat yogurt
- Fat free ricotta
- Light Miracle WHip
- Grated romano cheese
- Frozen chopped spinach
- Canned or frozen artichoke hearts
- Onion
- Garlic powder
Making the Dip
- The night before making the dip, place both the yogurt and ricotta into a coffee filter lined strainer set inside a bowl. Cover it with plastic wrap and refrigerate it over night, allowing the excess liquid to drain away.
- Place the yogurt, ricotta and Miracle Whip into a bowl and mix it together.
- Add the grated romano or parmesan cheese and stir to incorporate it into the mixture.
- Squeeze the liquid out of the thawed chopped spinach and add it to the dip mixture alone with the finely chopped onions and stir them into the mixture.
- Add the garlic powder to the mixture and stir to mix it in.
- Run the drained artichoke hearts through a food processor until they are very finely chopped.
- Add the artichoke hearts to the mixture and stir until they are uniformly incorporated. Taste the dip. Add more garlic powder if you think it is needed.
- Transfer the dip to a bowl, cover with plastic wrap and refrigerate until ready to serve.
Serving Ideas
- Chilled spinach, artichoke and parmesan dip can be served as a snack or appetizer at dinner or holiday parties, barbeques or on game day.
- Fresh veggies such as carrot or celery sticks, baby bell peppers, pita chips, crackers, french bread slices all work well as dippers with this dip.
- If you need to watch points, Good Thins corn and rice crackers work well. You can also make your own crackers from low carb flour tortillas or lavish bread.
- This dip is great on baked potatoes in place of butter.
- You can make pinwheels by spreading the dip on low carb tortillas, roll them up and slice them into pieces.
WW 0 pt per Tbsp, 1 pt per 4 Tbsp, 7pt per 24 Tbsp (whole recipe)
Servings: 4 Tbsp
Calories: 63.6kcal
Equipment
- strainer
- coffee filter
- food processor
- Cutting board
- Chef knife
Ingredients
- 1 c plain non fat yogurt
- ½ c fat free ricotta
- 2 tbsp light Miracle Whip
- 4 tbsp grated romano cheese, parmesan also works
- 2 tbsp well drained & packed chopped spinach, I used frozen.
- 2 tbsp finely chopped onion
- ½ tsp garlic powder
- ½ can quartered or whole artichoke hearts
Instructions
- Before going to bed place the yogurt and ricotta in a coffee filter lined strainer that has been placed in a bowl. Cover the strainer with plastic wrap, and place the strainer/bowl in the refrigerator over night or longer until ready to make the dip.
- Place the yogurt, ricotta and light Miracle Whip into a mixing bowl. Mix until thoroughly blended.
- Add the romano or parmesan cheese and mix it into the dip mixture.
- Add the chopped spinach and, mix until it is evenly distributed through out the dip base.
- Add the garlic powder to the dip base and mix it in.
- Drain the artichoke hearts and place in a food processor and pulse it until they are finely chopped.
- Add the artichoke hearts to the dip base and mix until they are uniformly distributed throughout the dip. Taste the dip and add more garlic powder if you think it is needed.
- Transfer the dip to a covered container or serving bowl covered with plastic wrap and refrigerate until ready to serve.
- Serve with a variety of dippers and enjoy. Refrigerate leftovers.
Nutrition
Serving: 4tbsp | Calories: 63.6kcal | Carbohydrates: 6.7g | Protein: 5.1g | Fat: 1.6g | Saturated Fat: 0.7g | Sodium: 226mg | Fiber: 0.4g | Sugar: 4.4g
Tried this recipe?Let us know how it was!
