Mayo Free Cheesy Spinach Dip with Veggie Kabobs

 

Doesn’t this look pretty? We eat with our eyes so if it looks colorful and pretty the more likely we’ll want to try some. Making veggie kabobs with a healthy spinach dip makes the perfectly healthier appetizer for any party, especially New Year’s Eve when most of the appetizers won’t be the healthiest!

 

 

Many spinach dips use mayonnaise which I do love but I’ve found a healthy way to make it creamy and surprisingly it isn’t with plain Greek yogurt, which you were thinking weren’t you? HA, got ya!

Some popular spinach dips include artichokes but since my kiddies aren’t fans of them I didn’t use any but feel free to chop some jarred or canned water packed artichokes in the blender with the spinach if you like.

Of course you could replace the ingredients I used with plain Greek yogurt or even low fat cottage cheese if you like. If using cottage cheese eliminate the salt as cottage cheese is salty enough.

 

If veggies aren’t your fancy and you really want chips at least find some healthier corn tortilla ones as opposed to plain old potato chips. The bonus is, your adding in some wonderful greens while you munch!

 

 

Check here  to see my other fabulously healthy, but tasty top 10 Low Calorie New Year’s Eve Appetizers!

 

Mayo Free Cheesy Spinach Dip with Veggie Kabobs
 
Author: 
Nutrition Information
  • Serves: 7
  • Serving size: ¼ cup
  • Calories: 110
  • Fat: 8g
  • Carbohydrates: 3g
  • Sugar: 1g
  • Sodium: 236mg
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 23mg
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 teaspoons olive oil
  • 1 clove garlic, chopped
  • 4 cups packed spinach
  • ¼ teaspoon salt
  • 1 cup ricotta cheese, part skim
  • 4 ounces Neufchatel cheese or lite cream cheese
  • ¼ cup Parmesan cheese
Instructions
  1. Heat oil in saute pan and add garlic, spinach and salt.
  2. Saute until wilted. Set aside.
  3. In a blender add ricotta cheese and Neufchatel and blend until smooth.
  4. Add cooled spinach and Parmesan cheese and pulse 5-7 times until all ingredients are incorporated. Do not over blend.
  5. Makes about 1¾ cups.
  6. Serve or refrigerate.
Notes
Weight Watchers PointsPlus: 3*

 

Ingredients

  • 2 teaspoons olive oil
  • 1 clove garlic, chopped
  • 4 cups packed spinach
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese, part skim
  • 4 ounces Neufchatel cheese or lite cream cheese
  • 1/4 cup Parmesan cheese

Directions

Heat oil in saute pan and add garlic, spinach and salt. Saute until wilted. Set aside. In a blender add ricotta cheese and Neufchatel and blend until smooth. Add cooled spinach and Parmesan cheese and pulse 5-7 times until all ingredients are incorporated. Do not over blend. Makes about 1 3/4 cups. Serve or refrigerate.

 

Comments

  1. I never leave comments for anything, but I just had to tell you that this was so so so so good!! Even my husband, who typically does not like spinach dip LOVED it! The only change I made was that I heated everthing on the stove because I like my spinach dip warm :)

    I have to say that I have tried several of your recipes and they are wonderful. I keep making the individual baked oatmeal over and over again! I am right now lol.

    • Thank you for taking the time to let me know, I appreciate that and I’m so happy even the hubby loved it!

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