Spinach & Artichoke Dip
Ingredients
-
16
oz
1/3 less fat cream cheese, softened
-
½
cup
fat free plain Greek yogurt
-
1 ½
cups
shredded 2% Mozzarella cheese, separated
-
3
tablespoons
grated Parmesan cheese, separated
-
3
cloves
garlic, minced
-
10
oz
package frozen chopped spinach, defrosted, squeezed and patted dry
-
14
oz
can artichoke hearts, packed in water or brine, drained and chopped
-
¼
teaspoon
black pepper
-
⅛
teaspoon
crushed red pepper flakes
Instructions
- 1. Preheat the oven to 350 degrees.
- 2. In a large bowl, combine the cream cheese and yogurt, stirring until well mixed.
- 3. Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, minced garlic, spinach, artichokes, black pepper, and red pepper flakes until combined.
- 4. Transfer the mixture to an 8x8 casserole dish and spread it evenly.
- 5. Sprinkle the remaining ½ cup of Mozzarella and 1 tablespoon of Parmesan on top.
- 6. Bake for about 30 minutes until the edges are golden and the dip is heated through and bubbly.
- 7. Serve warm.
Nutrition Facts (estimated)
Servings
16 (1/4 cup each)
Calories
115
Total fat
8g
Total carbohydrates
3g
Total protein
7g
Sodium
mg
Cholesterol
mg
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