This is for all of you chip and dip lovers!
When we were in high school, we’d often go to Houston’s with our closest friends who were obsessed with the Spinach and Artichoke Dip. They each would get a full order for themselves (oh those were the days…when calories didn’t catch up with you and your active lifestyle! 😉 ) and they’d devour it. It’s not that we had so much discipline; we just were holding off for our fave—the next stop after Houston’s was frozen yogurt—that’s where we could do some real damage 😉
Despite our preference for sweets, we get it– one of the most addictive things can be a plateful of chips and dip, it’s so hard to stop eating! That’s why we created this Skinny Tex-Mex Dip, Skinny White Bean Dip, Red Pepper Hummus and Feta Herb Yogurt Dip. And now this lil’ number!
With this recipe, you can get the glory of chips and dip without regretting all the calories! Hellooo irresistibly scrumptious Skinny Spinach Artichoke Dip!
And that’s not all! Since chips are fat and sodium doozys, we came up with something just as tasty. The eggplant in this recipe replaces the chips—and don’t worry, you won’t miss those little bloating buggers! Plus this recipe still uses cheese to make the dip gooey and delicious, but the cheese is lower in fat and still high in protein!
Next time you have a craving, choose our Skinny Spinach Artichoke Dip on Eggplant Bites!
Skinny Spinach Artichoke Dip on Eggplant Bites
Ingredients
Dip
1 package (10 oz.) frozen chopped spinach
1 can (14 oz.) artichoke hearts
½ cup grated low-fat Parmesan cheese
½ cup 2% Greek yogurt
½ cup non-fat shredded mozzarella cheese
¼ cup green onions
½ tsp. basil leaves
½ tsp. garlic powder
Eggplant
1 eggplant (medium size)
2 tbsp. olive oil
1 cup low-sodium bread crumbs
2 tbsp. pepper
1 cup diced tomatoes
Makes about 8 servings
Serving size: two eggplant and dip bites
Directions:
Dip
1. Preheat oven to 350 degrees Fahrenheit.
2. Thaw and drain the packaged spinach.
3. Drain and finely chop the artichoke hearts.
4. Combine all ingredients in a large mixing bowl and thoroughly mix together with a large spoon.
5. Spoon the combination into a round dish (we used a 9-inch pie plate).
6. Bake for 25 minutes. Remove from oven and allow to cool for 5 minutes before placing onto the eggplant.
Eggplant
1. Cut the eggplant into quarter-inch slices.
2. Place oil into a small bowl. Very lightly brush oil (if you don’t have a brush, use a knife to spread) onto each eggplant slice. (If you have a spray bottle with oil this is ideal for saving calories; simply spritz bread with oil.)
3. Mix bread crumbs and pepper and spread out on a plate. Dip each eggplant into the breadcrumbs to lightly coat.
4. Put eggplant bites into the oven and bake for about 20 minutes or until tender.
5. Remove eggplant when tender, top with dip and spoon tomatoes on top. Enjoy!
Nutrition Information:
Calories: 139
Carbs: 16 g
Fat: 3 g
Protein: 14 g
Cholesterol: 5 mg
Sodium: 374 mg
Sugars 4 g
Fiber: 6
- 1 package (10 oz.) frozen chopped spinach
- 1 can (14 oz.) artichoke hearts
- ½ cup grated low-fat Parmesan cheese
- ½ cup 2% Greek yogurt
- ½ cup non-fat shredded mozzarella cheese
- ¼ cup green onions
- ½ tsp. basil leaves
- ½ tsp. garlic powder
- 1 eggplant (medium size)
- 2 tbsp. olive oil
- 1 cup low-sodium bread crumbs
- 2 tbsp. pepper
- 1 cup diced tomatoes
- Preheat oven to 350 degrees Fahrenheit.
- Thaw and drain the packaged spinach.
- Drain and finely chop the artichoke hearts.
- Combine all ingredients in a large mixing bowl and thoroughly mix together with a large spoon.
- Spoon the combination into a round dish (we used a 9-inch pie plate).
- Bake for 25 minutes. Remove from oven and allow to cool for 5 minutes before placing onto the eggplant.
- Cut the eggplant into quarter-inch slices.
- Place oil into a small bowl. Very lightly brush oil (if you don’t have a brush, use a knife to spread) onto each eggplant slice. (If you have a spray bottle with oil this is ideal for saving calories; simply spritz bread with oil.)
- Mix bread crumbs and pepper and spread out on a plate. Dip each eggplant into the breadcrumbs to lightly coat.
- Put eggplant bites into the oven and bake for about 20 minutes or until tender.
- Remove eggplant when tender, top with dip and spoon tomatoes on top. Enjoy!
