This ooey-gooey dip is outrageously delicious! Your party guests will never guess it’s guilt-free …
1⁄12th of recipe (about ¼ cup): 73 calories, 3.5g total fat (2g sat fat), 283mg sodium, 5.5g carbs, 1.5g fiber, 2g sugars, 5.5g protein
You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, large bowl, extra-large skillet
Prep: 25 minutes • Cook: 30 minutes
½ cup fat-free plain Greek yogurt
½ cup light/reduced-fat cream cheese
¼ teaspoon each salt and black pepper
One 14-ounce can artichoke hearts packed in water, drained and chopped
½ cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 cup finely chopped onion
¼ cup finely chopped shallots
10 cups chopped spinach
1 teaspoon chopped garlic
1. Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
2. In a large bowl, combine yogurt, cream cheese, salt, and pepper. Mix until smooth. Stir in chopped artichoke hearts, mozzarella, and 2 tablespoons Parm.
3. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add onion and shallots. Cook and stir until softened, about 3 minutes.
4. Add spinach and garlic to the skillet. Cook and stir until spinach has wilted and garlic is fragrant, about 2 minutes. Pat dry, if necessary.
5. Add skillet contents to the large bowl. Mix thoroughly.
6. Transfer mixture to the baking pan. Sprinkle with remaining 1 tablespoon Parm. Bake until hot and bubbly, 20 to 25 minutes.
MAKES 12 SERVINGS
Chew on This …
Artichokes are a known aphrodisiac. You’ll be feeling the love once you try this dip!