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Spinach And Artichoke Dip, Lightened Up
This dip is a lightened up version of the spinach and artichoke dip you get in almost every restaurant these days. This is a good appetizer or snack for families where smart points values/daily calories may be different for everyone. You can pair the dip with whatever fits into your daily points allowance. I like baked tortilla chips or pita bread, carrots are even good with it. 2sp per serving.
Prep Time: 00:10
Cook Time: 00:30
1 cup nonfat greek yogurt
4 oz low fat cream cheese
1/4 cup part-skim mozzarella cheese
1/2 tsp minced garlic
1 tsp adobo with pepper seasoning
salt to taste
15 oz can of artichoke hearts, diced
1 1/4 cups of cooked and drained spinach, chopped
1/4 cup of parmesan cheese
1Preheat the oven to 350°. Spray an 8x8 baking dish with cooking spray so the dip does not stick to the sides.
2Combine all of the ingredients, except the spinach, artichokes and Parmesan cheese, in a food processor and blend until smooth and creamy.
3Transfer the mixture to a bowl and add the chopped spinach and diced artichokes. Mix to combine. Taste the mixture to make sure that it is seasoned appropriately, add more seasoning if needed.
4Transfer mixture to the 8x8 pan and top with Parmesan cheese. Bake dip for 20-30 minutes.
Some recipes call for just throwing it all into a food processor and letting it go. I prefer to combine the creamy portion together and mix in the veggies because I like the chunks when I am dipping.
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