Hot Spinach & Artichoke Dip

[2 SP per serving] Yeah baby! Bring this hot spinach and artichoke dip to your next party, no one will know it’s light! Easy to make ahead then bake when you’re ready to eat.

Information

Makes: 15 servings (¼ cup)
Source: Skinny Taste
Prep: 5 min    Cook: 25 min

Ingredients

13¾ oz	canned artichoke hearts without oil, 1 can
10 oz	cooked frozen spinach, thawed and squeezed
¼ cup	uncooked shallots, chopped
1 clove	garlic clove
½ cup	fat-free plain Greek yogurt
½ cup	light mayonnaise
⅔ cup	Parmigiano Reggiano cheese, shredded
4 oz	part-skim mozzarella cheese
	salt & pepper, to taste
	cooking spray

Instructions

1. Preheat oven to 375°F.
2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
3. Combine all the ingredients in a medium bowl.
4. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Notes

Can be made one day in advance and stored in the refrigerator before baking.
Makes about 3¾ cups.

• Servings: 15
• Serving Size: ¼ cup
• Calories: 73
• Fat: 4.5g
• Carb: 3.5g
• Fiber: 1g
• Protein: 5g
• Sugar: 0.6g
• Sodium: 245 g