Prep time- 10 minutes
Cook time- 25 minutes
Total time- 35 minutes
INGREDIENTS
- 1 (8-ounce) package reduced fat cream cheese, softened
- 3/4 cup plain, nonfat Greek yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain of excess liquid
- 1 1/4 cups mozzarella shredded cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 (4-ounce) can mild diced green chilies, drained
- 1/4 teaspoon red pepper flakes
INSTRUCTIONS
- Heat oven to 400 degrees F.
- In a large bowl, stir together the softened cream cheese, yogurt, garlic, salt, pepper, red pepper flakes and onion powder until combined. Add the artichoke hearts, spinach, 1 cup of the mozzarella cheese and green chilies. Stir well.
- Transfer the dip mixture into a 1 1/2-2 quart baking dish and sprinkle with the parmesan cheese and remaining 1/4 cup of mozzarella cheese.
- Bake for 25-30 minutes, until hot and bubbly. Serve with chips, crackers, chunks of crusty bread or veggies.
NUTRITION INFORMATION:
YIELD: 8
CALORIES PER SERVING: 90
Cox Media Group
