Hot Spinach and Artichoke Dip
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Hot Spinach and Artichoke Dip calories by ingredient
Introduction
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 ptsCalories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g
Number of Servings: 1
Ingredients
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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
Directions
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.