Tracey Leong’s hot spinach and artichoke dip

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

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