Clean Spinach Artichoke Dip


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Here’s the deal: I love food that has flavor and that is still a healthy option. I read the book Extreme Transformation by Chris and Heidi Powell and they have created some AMAZING recipes. Definitely some items that I cook on a regular basis, even when I’m not doing the 21 day system. They’ve got some super easy recipes that I think everyone will like, and even if you don’t like one recipe, there’s like 60+ more (so there’s options).

My household is me and my husband, Kayne. So when I cook, it’s pretty small portions, and coming from a family of five and his family of nine; cooking in small portions wasn’t exactly my thing (so it took some time to learn!). Using the Extreme Transformation book as a guide for some excellent recipes that fit for our small family needs, was perfect (it’s also great for doubling recipes that you love or when having guests over!).

The recipes are easy to make and can even sit in the refrigerate for a few days (so meal prepping is easy, for those of us who choose to not cook every single night of the week).

I love the Spinach and Artichoke Dip recipe from this book that I tend to make it once a week, because I just can’t get enough. What I love about this recipe is:

  • It’s a healthy alternative
  • It’s quick to make
  • It refrigerates well
  • It’s a great dip for parties
  • It tastes just like a regular spinach artichoke dip
  • And, It’s filling! (This way I don’t eat the whole container and still end up hungry).

I hope that you’ll give the recipe a try and let me know your thoughts! Also, check out the Powell’s 2016 book: Extreme Transformation for more recipes. They are amazing at what they do and have wonderful advice throughout the whole book for day to day living a healthier lifestyle.

Spinach Artichoke Dip with Pita Chips


  • 1 Cup Spinach, finely chopped
  • 5 Ounces canned Artichoke Hearts, chopped
  • 1/3 Cup Parmesan Cheese
  • 1/3 Cup Mozzarella Cheese
  • 2/3 Cup Plain Greek Yogurt
  • 1/2 tsp. Minced Garlic
  • 1/2 tsp. Lemon Juice
  • 1/2 tsp. salt-free seasoning blend
  • Pita chips


Preheat oven to 375 degrees.

Mix the spinach, artichokes, Parmesan, and mozzarella in a medium-size bowl. In a separate bowl, mix the yogurt, garlic, lemon juice, and seasonings. Add the yogurt mixture to the cheese and spinach mixture. Mix well.

Pour into a greased 8×8 inch baking pan that’s been sprayed with cooking spray. Bake for 25 minutes or until the cheese is golden around the edges.

Sprinkle the top with Parmesan cheese when finished and enjoy with pita chips!

Nutritional Facts:

For 12 Chips:

  • 511 calories;
  • 21g fat;
  • 35g carb;
  • 41g protein

Katie Montang


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