Baked Artichoke and Spinach Dip by
This dish can be assembled up to 2 days in advance and stored in the refrigerator. Bake when ready to serve.
WW PointsPlus Value - 2
Serves - 8
Prep Time - 15 min
Cook Time - 30min
Ingredients
2 Sprays Cooking Spray
15oz canned artichoke hearts without oil, rinsed, drained, chopped
10oz chopped frozen spinach, cooked drained
8oz plain low fat greek yogurt
4oz low fat cream cheese
1/4 cup shredded part skim mozzarella cheese
1 medium clove garlic, minced
1/2 tsp table salt
1 pinch cayenne pepper
1/4 cup grated Parmesan Cheese or Romano
Instructions
Preheat oven to 350 degrees. Coat a small (about 8x8) baking dish with cooking spray.
In a medium bowl, combine all ingredients, except Parmesan or Romano; pour into prepared dish. Sprinkle Parmesan or Romano on top and bake until bubbly, about 20 to 30 minutes. Serve warm. Yields about 1/2 cup per serving.
In a medium bowl, combine all ingredients, except Parmesan or Romano; pour into prepared dish. Sprinkle Parmesan or Romano on top and bake until bubbly, about 20 to 30 minutes. Serve warm. Yields about 1/2 cup per serving.