Healthy Spinach & Artichoke Dip

By LHPollack

Ingredients

• 2 cans artichoke hearts, drained and coarsely chopped
• 1 package frozen spinach, thawed, drained and squeezed dry
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup low-fat 2% Greek yogurt
• 1 (8 oz) block 1/3-less-fat cream cheese, softened and cut in 1/2" cubes
• 1 (8 oz) block fat-free cream cheese, softened and cut in 1/2" cubes
• 1 Tbsp cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper

Details

Servings 1
Adapted from bl171w.blu171.mail.live.com

Preparation

Step 1

Drain the artichokes and roughly chop them. Mince the garlic. Thaw, drain, and squeeze the spinach dry. Cut the cream cheese into chunks. In a large bowl, stir together everything; reserving half of the mozzarella and Parmesan cheese. Spoon mixture into 1-1/2 to 2 quart baking dish. Sprinkle top with remaining cheeses. Bake at 350 for 25-30 minutes or until bubbly and golden.