Creamy Baked Spinach and Artichoke Dip

When I dip, you dip, we dip. The lightened-up version of this traditionally high-fat dip is so good it’ll make you want to sing. Serve with your favorite chopped veggies for a cheesy, delicious appetizer your guests won’t believe is actually healthy. 

Ingredients (Serves 20):

  • 2 (14 oz.) cans artichoke hearts, drained and coarsely chopped
  • 1 (10 oz.) package frozen spinach, thawed, drained and squeezed dry
  • 1 cup shredded fat-free mozzarella cheese
  • 1⁄4 cup grated Parmesan cheese
  • 1/4 cup (1 scoop) Unflavored 20/20 Fiber/Protein Powder 
  • 1 cup plain, non-fat Greek yogurt
  • 1 (8 oz.) block low fat cream cheese, softened and cut in 1⁄2″ cubes
  • 4 cloves garlic, minced (1 tablespoon)
  • 1⁄2 tsp crushed red pepper flakes
  • 1⁄2 tsp freshly ground black pepper 


  1. Preheat oven to 350°F. Coat a 1-1/2 to 2 quart baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, stir together all ingredients, except for half of the mozzarella and Parmesan cheeses. Mix well.
  3. Spoon mixture into prepared baking dish. Sprinkle remaining cheeses on top.
  4. Bake uncovered for 25-30 minutes or until bubbly and golden.

Serves 20

  • FOR JOURNALING ON THE F-FACTOR DIET: 2g carbohydrate, 1g fiber
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 69 calories, 7g protein, 6g carb, 1g fiber, 5g net carb, 4g sugar, 2g fat, 1g sat fat, 123mg sodium