Skinny Artichoke Dip

Skinny Artichoke Dip
15 min prepServes 2 people


  • 4 ounces Neufchâtel cream cheese room temperature
  • 1/2 cup Greek yogurt
  • 1/4 cup Parmesan-Reggiano cheese
  • 1/4 cup Parmesan-Reggiano cheese
  • Zest of one lemon
  • Salt and pepper to taste
  • 4 Oz can fire roasted jalapeños
  • 12 ounces frozen artichokes, thawed and chopped to bite size pieces
  • Half a cup of fresh spinach chopped
  • 4 Oz mozzarella, pepper jack or Monterey Jack cheese shredded
  • 2 Oz of feta


  • Preheat the oven to 375 degrees.
  • In a bowl mix together the softened cream cheese, Greek yogurt, jalapeños, lemon zest, and garlic cloves. Add the Parmesan and mozzarella cheese.
  • Season with salt and pepper to taste.
  • Add the spinach and chopped artichoke hearts to the cheese mixture.
  • Transfer the mixture to a baking dish and top with the feta cheese and more cheese if you wish.
  • Bake until the cheese is bubbling and starting to get some color 20-30 minutes.
  • Serve hot with your favorite @Wellingtoncrackers and veggies.