Creamy gluten-free skinny spinach artichoke dip made with greek yogurt. Packed full of veggies and protein, and less guilt when you eat it all.
I’m a big fan of spinach artichoke dip. Nothing is better with some crackers or fresh veggies! The one problem that I have is that when I make spinach artichoke dip I can’t stop eating it.
I. Can. Not. Stop.
Not until it is all gone.
That doesn’t sound too bad until you remember that even though spinach artichoke dip has lots of veggies in it, the rest of it is mayonnaise. Just fine in moderation, not when you eat the entire bowl.
A few weeks ago I went to Trader Joe’s and found this super yummy Reduced Guilt Spinach and Kale Greek Yogurt dip. It was so good! I love that is was packed with veggies and was “skinny.” I couldn’t wait to create my own version! I switched up all the ingredients (except for the spinach and yogurt) because I LOVE artichokes in my dip.
Now, what to dip into your “skinny dip” (my hubby chuckled every time I used that phrase, which has been multiple times the past week.)
I got some of Breton Gluten-Free Crackers in the mail a few weeks ago. I had somehow missed that they had a gluten-free cracker line. I have no idea how, but I did. And guess what? All Breton crackers are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program. So you can feel safe snacking on them. They had a few flavors already but they recently added Black Bean and White Bean Crackers. I think that the flavor of the NEW White Bean with Salt and Pepper Crackers was perfect with my Gluten-Free Skinny Spinach Artichoke Dip. The flavor is subtle and really shines with the creamy dip. Plus, the crackers are so light and crisp! I also love that beans are the main ingredients and listed first on the nutritional label. Each serving contains two grams of fiber and two grams of protein. These new crackers are also low in saturated fat, contain no artificial colors or flavors, no cholesterol and are trans-fat free.
My husband is very critical of gluten-free products, so I really trust his judgement. Last week we were on a road trip to attend my sister’s wedding (where I baked a bunch of gluten-free red velvet cupcakes for her wedding cake.) I had brought a couple boxes of crackers with me to snack on in the car. He grabbed a few crackers and was very impressed with how tasty they were (his favorite were the black bean crackers.) He ate the rest of the box. They were MY crackers! But I love him so I forgave him.
They are great for general snacking, but are also perfect for entertaining too! My plan for Memorial Day weekend is to bring a box of crackers and a bowl of this dip along with me to share at whatever BBQ or picnic we go to. There is a cracker for all your needs – from elegant entertaining to healthy snacking with a variety of gluten free flavors and textures.
- 1, 16 oz pkg. frozen spinach, thawed and ALL the liquid squeezed out
- 1, 15 oz can artichoke hearts, drained and chopped
- 1 red bell pepper, roasted and chopped *see note
- 2 cups greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon honey, agave nectar, or coconut nectar
- Mix together all ingredients and chill to let the flavors meld.
If you want to make the dip a little creamier add ½ cup mayo instead of ¼ cup.
To roast a red bell pepper blacken the whole pepper under the broiler or over the flames of a gas burner. Seal the pepper in an airtight container for 5-10 minutes, then scrape off the skin with the back of your knife and then chop.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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