Hot Spinach and Artichoke Dip is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. Serve with Pretzel Crisps or baked chips. No one will know this is a light recipe.
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.
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
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