Hot Spinach and Artichoke Dip
- Minutes to Cook:
- Number of Servings: 1
Ingredients
13.75 oz artichoke hearts packed in water, drained 10 oz frozen spinach, thawed and squeezed 1/4 cup chopped shallots 1 clove garlic 1/2 cup fat free Greek yogurt 1/2 cup light mayonnaise 2/3 cup Parmigiano Reggiano 4 oz shredded part skim mozzarella cheese salt and fresh pepper to taste olive oil spray
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Serving Size: 15
Number of Servings: 1
Recipe submitted by SparkPeople user MRSBUCKEYE.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Serving Size: 15
Number of Servings: 1
Recipe submitted by SparkPeople user MRSBUCKEYE.
Nutritional Info Amount Per Serving
- Calories: 61.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 144.7 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 6.7 g
- Protein: 6.9 g
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