I love cooking. I really like cooking yummy food for a group of friends. Plus, one of my favorite things to get when we do go out to eat, is spinach artichoke dip! But man alive, have you ever looked at the amount of calories?! Or just looked at some of the unhealthy ingredients used? Gah. It’s such a bummer because I really want to eat all that deliciousness. Well, that’s where I have to learn to be creative. Now, this recipe is not my super healthy version. It’s just my “healthier” version. You know, when friends come over and I need to throw something together that won’t break the health bank? Ya, this is it. My ultra healthy version can be found in another post. It still tastes good, but doesn’t have as much of the creamy texture I desire. I love cooking. I really like cooking yummy food for a group of friends. Plus, one of my favorite things to get when we do go out to eat, is spinach artichoke dip! But man alive, have you ever looked at the amount of calories?! Or just looked at some of the unhealthy ingredients used? Gah. It’s such a bummer because I really want to eat all that deliciousness. Well, that’s where I have to learn to be creative. Now, this recipe is not my super healthy version. It’s just my “healthier” version. You know, when friends come over and I need to throw something together that won’t break the health bank? Ya, this is it. My ultra healthy version can be found in another post. It still tastes good, but doesn’t have as much of the creamy texture I desire. First of all, I substitute plain Greek yogurt for the sour cream. This is probably the biggest/most important change I make. It has a similar consistency, and is useful for a healthier option. The sour cream/mayo in most recipes offers basically nothing of value to your diet. Also, I lean heavier on the Parmesan cheese as opposed to all of the softer cheeses. Generally, Parmesan cheese is regarded as slightly better for you overall due to the aging process. Then, I use frozen spinach because I find it easiest to work with in this recipe, not to mention my husband generally goes through our fresh spinach like crazy.Depending on your health concerns, you can look at using the Neufchâtel cheese instead of cream cheese. 
Ingredients
8 oz cream cheese (you can substitute neûfeschel cheese if you prefer) ½ C. shredded mozzarella cheese
2 cloves minced garlic-or more if you’re a garlic fan (feel free to use garlic essential oil to enhance the taste)¾ C. shredded parmesan cheese
1 14-oz. can artichoke hearts, finely chopped
10 oz. frozen spinach
Onion powder to taste 1 dash red pepper flakes (omit this if you don’t like spicy foods)1 tbs. oregano (I LOVE using oregano essential oil here, there is so much flavor-not to mention the health benefits!)Salt and pepper to taste
Pita bread or vegetables to dip

Easy Directions1. Put cream cheese, mozzarella, garlic, parmesan, artichoke hearts, spinach and salt in slow cooker, cover and cook on low for 3-4 hours or high for 2 hours. (I let mine heat up for a few minutes and then gave it a good stir.)
2. Remove from heat, stir again and serve warm!
Better Directions1. Preheat oven to 375 degrees F.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a bowl stir to combine parmesan cheese, spinach, artichokes, cream cheese, onion powder, red pepper flakes, oregano, and 1 clove of garlic, minced. 4. Place into a casserole dish or pie plate and top with any remaining cheese.
5. Bake 25-30 minutes or until bubbly and cheese is browned.
• If you want to combine these, you can always start it in the crockpot and then throw the crockpot in the oven to crisp up the cheese on top. This way is useful if you are going to be needing the cheese to stay warm for an extended period of time. 

I love cooking. I really like cooking yummy food for a group of friends. Plus, one of my favorite things to get when we do go out to eat, is spinach artichoke dip! But man alive, have you ever looked at the amount of calories?! Or just looked at some of the unhealthy ingredients used? Gah. It’s such a bummer because I really want to eat all that deliciousness. Well, that’s where I have to learn to be creative. Now, this recipe is not my super healthy version. It’s just my “healthier” version. You know, when friends come over and I need to throw something together that won’t break the health bank? Ya, this is it. My ultra healthy version can be found in another post. It still tastes good, but doesn’t have as much of the creamy texture I desire. I love cooking. I really like cooking yummy food for a group of friends. Plus, one of my favorite things to get when we do go out to eat, is spinach artichoke dip! But man alive, have you ever looked at the amount of calories?! Or just looked at some of the unhealthy ingredients used? Gah. It’s such a bummer because I really want to eat all that deliciousness. Well, that’s where I have to learn to be creative. Now, this recipe is not my super healthy version. It’s just my “healthier” version. You know, when friends come over and I need to throw something together that won’t break the health bank? Ya, this is it. My ultra healthy version can be found in another post. It still tastes good, but doesn’t have as much of the creamy texture I desire. First of all, I substitute plain Greek yogurt for the sour cream. This is probably the biggest/most important change I make. It has a similar consistency, and is useful for a healthier option. The sour cream/mayo in most recipes offers basically nothing of value to your diet. Also, I lean heavier on the Parmesan cheese as opposed to all of the softer cheeses. Generally, Parmesan cheese is regarded as slightly better for you overall due to the aging process. Then, I use frozen spinach because I find it easiest to work with in this recipe, not to mention my husband generally goes through our fresh spinach like crazy.Depending on your health concerns, you can look at using the Neufchâtel cheese instead of cream cheese. 
Ingredients
8 oz cream cheese (you can substitute neûfeschel cheese if you prefer) ½ C. shredded mozzarella cheese
2 cloves minced garlic-or more if you’re a garlic fan (feel free to use garlic essential oil to enhance the taste)¾ C. shredded parmesan cheese
1 14-oz. can artichoke hearts, finely chopped
10 oz. frozen spinach
Onion powder to taste 1 dash red pepper flakes (omit this if you don’t like spicy foods)1 tbs. oregano (I LOVE using oregano essential oil here, there is so much flavor-not to mention the health benefits!)Salt and pepper to taste
Pita bread or vegetables to dip

Easy Directions1. Put cream cheese, mozzarella, garlic, parmesan, artichoke hearts, spinach and salt in slow cooker, cover and cook on low for 3-4 hours or high for 2 hours. (I let mine heat up for a few minutes and then gave it a good stir.)
2. Remove from heat, stir again and serve warm!
Better Directions1. Preheat oven to 375 degrees F.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a bowl stir to combine parmesan cheese, spinach, artichokes, cream cheese, onion powder, red pepper flakes, oregano, and 1 clove of garlic, minced. 4. Place into a casserole dish or pie plate and top with any remaining cheese.
5. Bake 25-30 minutes or until bubbly and cheese is browned.
• If you want to combine these, you can always start it in the crockpot and then throw the crockpot in the oven to crisp up the cheese on top. This way is useful if you are going to be needing the cheese to stay warm for an extended period of time. 

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