Spinach & Artichoke Dip

• Produce

  • 1 14 oz can Artichoke hearts
  • 3 Garlic cloves
  • 1 10 oz package Spinach, frozen squeezed and patted dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Red pepper flakes

• Dairy

  • 1/2 cup Greek yogurt, fat-free plain
  • 3 tbsp Parmesan cheese, grated
  • 1 1/2 cups Shredded 2% mozzarella cheese

• Other

  • 16 oz (2 bricks 1/3 less fat cream cheese, softened

Found on emilybites.com

Ingredients

• 16 oz (2 bricks) 1/3 less fat cream cheese, softened
• ½ cup fat free plain Greek yogurt
• 1 ½ cups shredded 2% Mozzarella cheese, separated
• 3 tablespoons grated Parmesan cheese, separated
• 3 garlic cloves, minced
• 10 oz package frozen chopped spinach, defrosted, squeezed and patted dry
• 14 oz can artichoke hearts (packed in water or brine, not oil), drained and chopped
• ¼ teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes

Directions

• Pre-heat your oven to 350 degrees. In a large bowl, combine the cream cheese and yogurt and stir until well combined. Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes and mix until well combined. Transfer the mixture to an 8×8 (or 2 qt) casserole dish and spread evenly. Sprinkle the remaining ½ cup Mozzarella and tablespoon of Parmesan over the top. Bake for about 30 minutes until th edges are golden and the dip is heated through and bubbly. Serve warm.