Fresh Spinach–Artichoke Baked Dip
October, 2006

Makes about 3 cups / For added decadence, sprinkle another 1/2 cup grated mozzarella cheese on top before baking. Serving tip: Accompany with whole-grain crackers and vegetable crudités.

1 cup nonfat plain yogurt
9 ounces baby spinach leaves
1/2 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
2 tablespoons canola mayonnaise
2 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 teaspoon hot pepper sauce, or more to taste
1 14-ounce can quartered artichoke hearts, drained
2 tablespoons grated Parmesan cheese



1. Place yogurt in a fine sieve over a medium bowl. Cover and refrigerate. Let drain for 1 hour.
2. Preheat oven to 350°. Fit a steamer basket in a large pot with 1–2 inches water and add spinach. Bring to a boil and steam spinach until lightly wilted. Transfer to a colander and let cool. Wring out excess water.
3. Place spinach in a food processor. Add drained yogurt, 1/2 cup Parmesan cheese, mozzarella, mayonnaise, garlic, pepper, salt, and hot sauce. Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms.
4. Place mixture in a 1-quart baking dish and sprinkle with 2 tablespoons Parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes.


PER SERVING (1/4 cup): 81 cal, 43% fat cal, 4g fat, 2g sat fat, 8mg chol, 6g protein, 7g carb, 2g fiber, 325mg sodium