Skinny Spinach Artichoke Dip Bites
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 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
  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.
  7. Cut the eggplant into quarter-inch slices.
  8. 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.)
  9. Mix bread crumbs and pepper and spread out on a plate. Dip each eggplant into the breadcrumbs to lightly coat.
  10. Put eggplant bites into the oven and bake for about 20 minutes or until tender.
  11. Remove eggplant when tender, top with dip and spoon tomatoes on top. Enjoy!
Nutrition Information
Serving size: 2 eggplant bites Calories: 139 Fat: 3 g Carbohydrates: 16 g Sugar: 4 g Sodium: 374 mg Fiber: 6 g Protein: 14 g Cholesterol: 5 mg
Recipe by Nutrition Twins at