Ingredients
- 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
Fresh Spinach-Artichoke Baked Dip
Rebecca Broida Gart | Delicious Living- Serves: 12 people
- Calories per serving: 81
Makes about 3 cups. For added decadence, sprinkle another 1/2 cup grated mozzarella cheese on top before baking. Accompany with vegetable crudités or whole-grain crackers.
Directions
- Place yogurt in a fine sieve over a medium bowl. Cover and refrigerate. Let drain for 1 hour.
- 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.
- 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.
- 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
