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Healthy Grilled Spinach Artichoke Dip – A Lighter Version of the Classic

Posted on September 18th, 2012  |  1 Comment

Sometimes I don’t get a whole lot done on the weekends. Surprise, surprise, I know. I mean, I’d think you know me by now, don’t you? Welp, name’s Lauren, I’m a totally responsible adult who takes care of business. I mind my P’s and Q’s, never speak out of turn, always mind my manners, get laundry done on time, never leave dishes in the sink, totally brush my hair every day and get all the necessities done on the weekend.


Except for this weekend.

This weekend I made this little numba:


I know what you’re thinking, a healthy, lighter version of the classic? Lauren, you cray – Kanye style. But fo reals I’m not. This creamy, cheesy (without the cream and excessive cheese) spinach artickoke dip is divine! You won’t miss a thing, except for the belly ache and scale offense.

No need to thank me.

You can thank my man for buying me this baby on Friday (notice the Weber – and no they aren’t sponsoring this post) to cheer me up after I may or may not have rear-ended a guy while trying to get to work on time. Whoops.

“Should I write them a note?” – Cher, Clueless 

Btw, totally joking, we talked, exchanged insurances…. blah blah blah.

Anyway, onto the grill.

We got right to it, being in Texas after all, need to at least try to fit in.

While searing up some meat, it came to me, this super de stupendous idea: why not grill the bag of thawed-yet-never-used-cause-you-forgot-about-them-but-they’re-too-fancy-to-throw-away-so-use-them-asap artichoke hearts?

So I did.

And t’was splendid. Unbelievebly good. Almost too good to be true.

The dip captures a slightly smokey flavor, Extreme Chef style. I had to make due after seemingly misplacing my skewers in the move and losing about 10 hearts to the fire.

Don’t you worry, that gem of a drink there is coming later this week. Think sweet and spicy, with a little kick. And def one of my top 5 spiked beverages yet.

But first, let me elaborate on this fella above.

This little splendor, void of solid pre-packaged substance, is filled with creamy protein, aka yogurt, a tangy spark from the sour cream, and green goodness in the form of a healthful raw spinach.

No guilt, just pure satisfaction, on a football Saturday no less.. now if this Saturday can only be as fulfilling….

Go Blue and Go green- as in green spinach artichoke dip!



Healthy Grilled Spinach Artichoke Dip

by The Talking Kitchen

Prep Time: 10 minutes

Cook Time: 20 minutes


Ingredients (3-4 cups)

  • 1 12 oz. bag frozen artichokes, thawed and rinsed {substitute: 12 oz. canned artichokes, drained and rinsed
  • 3 oz. raw baby spinach
  • 2-3 garlic cloves
  • 2 shallots
  • 1/2 c. 2% Greek yogurt
  • 1/2 c. Fontina cheese, shredded
  • 1/4 c. Parmigiana Reggiano cheese, graded
  • 1/4 c. mayonnaise
  • 1/4 c. light sour cream
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


Start by thawing the artichokes, and rinsing them, according to the package.

Add artichokes to a saute pan, and place in grill for about 7-10 minutes, also place shallots on the grill.

In a food processor, combine the mayo, sour cream, yogurt, spinach, fontina cheese, salt and pepper, pulse until combined.

Once the artichokes are smoked and the shallots grilled, let them cool and then add them to the food processor with the raw garlic. Pulse until desired consistency, I prefer slightly chunky with concern to the artichokes, but everything else smoothish.

Add dip to a heatproof dish, top with parmigiana reggiano cheese, and place back in the grill for another 5-10 minutes, until warmed through and bubbly.

Enjoy with homemade potato chips, veggies, homemade tortilla chips or crackers!

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