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Spinach and Artichoke Dip

Spinach and Artichoke Dip

  By BPT  

December 26, 2016

The next time the party’s at your place, try this light take on a classic dip that’s lower in fat but not in flavor.

  • Yields: 4 - 6 Servings
Spinach and Artichoke Dip

Directions

1Preheat oven to 400˚ F.

2Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.

3Combine mozzarella, Parmesan and Asiago cheeses; reserve ¼ cup and set aside. Using electric mixer, beat cream cheese until light and fluffy.

4Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired) and remaining cheese mixture; beat until blended.

5Stir in spinach and artichokes. Scrape into greased 4-cup baking dish.

6Sprinkle with reserved cheese mixture.

7Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted.

8Serve warm with crackers.

To make ahead, assemble dip, cover and refrigerate. Bake just before serving and serve warm.

Ingredients

1 Tbsp olive oil

1 pkg (5 oz) spinach

¹⁄3 cup shredded mozzarella cheese

¹⁄3 cup grated Parmesan cheese

¹⁄3 cup grated Asiago cheese

8 oz reduced-fat plain brick-style cream cheese

²⁄3 cup Greek yogurt

1 tsp lemon zest

1 Tbsp lemon juice

2 cloves garlic, minced

¼ tsp each salt and pepper

Pinch cayenne pepper (optional)

2 jars (6 oz) artichoke hearts, well drained and finely chopped

1 pkg (4.5 oz) Crunchmaster® Multi-Seed Crackers

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