Even if you opt for the veggies instead of chips for dipping, this traditional party appetizer is loaded with saturated fat and calories from the full-fat cheese, mayonnaise and sour cream. Janet Brill, a dietitian and author of several books on nutrition has a lower-calorie version that adds in more artichokes and spinach to lighten it up, without sacrificing flavor. Don’t worry, it’s still thick and cheesy.
Recipe: Lighter, Yet Still Creamy & Cheesy Spinach Dip
Yield: 5 ½ cups (serving size: ¼ cup)
½ cup fat-free sour cream
½ cup shredded Parmesan cheese
½ tsp black pepper
3 fresh garlic cloves, crushed
1 can (14 oz) water-packed artichoke hearts (drained and chopped)
8 oz. block light cream cheese
8 oz. block fat-free cream cheese
16 oz. bag frozen cut leaf spinach, thawed and squeezed dry
Non-stick cooking spray
8 oz. shredded part-skim mozzarella cheese
Preheat oven to 350 ºF. Combine all ingredients listed above mozzarella cheese and stir until well blended. Spoon mixture into 1 ½ qt. casserole dish sprayed with non-stick cooking spray. Sprinkle with mozzarella cheese. Bake for 40 minutes or until bubbly and golden brown.
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