Healthy Spinach and Artichoke Dip

Name: Healthy Spinach and Artichoke Dip
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp. mayonnaise; 1 tsp. grated lemon zest; 2 tbsp. lemon juice; Kosher salt; Black pepper; 1 14-ounce can artichoke hearts, rinsed and patted dry; 1 c. packed baby spinach, chopped; 2 tbsp. fresh mint, chopped; 2 tbsp. flat-leaf parsley, chopped; 1 scallion, finely chopped; 2 tbsp. finely grated Parmesan; 1/4 c. walnuts, toasted and chopped; Sliced baguette or crackers, for serving

All your favorite flavors, lightened up and brightened with fresh herbs and crunchy nuts.

By The Good Housekeeping Test KitchenPublished: Apr 24, 2023

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mike garten

Yields:

Total Time:

15 mins

Cal/Serv:

130

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This incredibly fresh-tasting spinach and artichoke dip will be your new easy appetizer and go-to snack. Lighter than the usual gooey baked version (don’t get us wrong: that has its place in our kitchen too!), ours is made with tons of fragrant herbs, walnuts for crunch, and cheese for a hit of savory flavor. Craving something creamier? Try our Smooth and Creamy Artichoke Dip variation (below), made with pureed white beans, that's intensely flavorful yet still good for you.

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Ingredients

2 Tbsp.
mayonnaise
1 tsp.
grated lemon zest
2 Tbsp.
lemon juice
Kosher salt
Black pepper
1
14-ounce can artichoke hearts, rinsed and patted dry
1 cup
packed baby spinach, chopped
2 Tbsp.
fresh mint, chopped
2 Tbsp.
flat-leaf parsley, chopped
1
scallion, finely chopped
2 Tbsp.
finely grated Parmesan
1/4 cup
walnuts, toasted and chopped
Sliced baguette or crackers, for serving

Directions

1. Step 1In medium bowl, whisk together mayonnaise, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Add artichokes and toss to coat.
2. Step 2Fold in spinach, mint, parsley, scallion, Parmesan, and walnuts. Serve with baguette slices or crackers.

NUTRITIONAL INFORMATION (per 1/2-cup serving): About 130 calories, 10 g fat (1.5 g saturated), 4 g protein, 390 mg sodium, 7 g carbohydrate, 1 g fiber

Also, try our Smooth and Creamy Artichoke Dip:

In a blender, puree 14-oz artichoke hearts (rinsed and patted dry), 1 packed cup baby spinach, ½ cup canned white beans (rinsed), 1 scallion, 2 tsp grated lemon zest and 2 Tbsp lemon juice, ¼ cup grated Parmesan, and 1/2 tsp pepper until finely chopped.

Did you make this recipe? Comment below!

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