Hot Spinach and Artichoke Dip

By vealam

Yeah baby! Bring this hot spinach and artichoke dip to your next party, no one will know it’s light! Easy to make ahead then bake when you’re ready to eat.

Old Points: 2 pts • Points+: 2 pts

Ingredients

• 13.75 ounces artichoke hearts packed in water, drained
• 10 ounces frozen spinach, thawed and squeezed
• 1/4 cup chopped shallots
• 1 clove garlic
• 1/2 cup fat free Greek yogurt
• 1/2 cup light mayonnaise
• 2/3 cup Parmigiano Reggiano
• 4 ounces part skim mozzarella cheese, shredded
• Salt and fresh pepper, to taste
• Olive oil spray

Details

Servings 15
Adapted from skinnytaste.com

Preparation

Step 1

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.