Healthy Spinach and Artichoke Dip

Photo by jill g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (14 oz) cans artichoke hearts, drained and coarsely chopped

  • 1

    (10 oz) 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 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

  • 4

    cloves garlic, minced (1 tablespoon)

  • 1/2

    teaspoon crushed red pepper flakes

  • 1/2

    teaspoon ground black pepper

  • 1/2

    red bell pepper, diced (optional garnish)

Directions

SLOW COOKER METHOD: Coat the slow cooker with cooking spray. Add all ingredients except the red bell pepper. Stir to combine, cover and cook until heated through. 1-1/2 to 2 hours on high, 3 to 4 hours on low. Recipe may be doubled. OVEN METHOD: Preheat oven to 350 degrees. Set aside half of mozzarella and Parmesan cheeses. In a large bowl, stir together all remaining ingredients but the red bell pepper. Spoon mixture into greased or sprayed 1-1/2 to 2 quart baking dish. Sprinkle top with remaining cheeses. Bake uncovered for 25-30 minutes or until bubbly and golden. TO SERVE: Sprinkle cooked dip with diced red pepper, if desired. Serve warm with crackers, tortilla chips, pita chips, crostini, or raw veggies.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: