Super Bowl Dip: Spinach and Artichoke Dip

Spinach and Artichoke Dip

dip

Ingredients

  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz 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 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray
Directions
  1. Preheat oven to 375°
  2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots
  3. Combine all the ingredients in a medium bowl.
  4. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted.
  5. Serve right away.

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

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