Recipe of the Week: Spinach and Artichoke Dip

Yields 15 Servings

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 good quality grated parmesan
• 4 oz. shredded part-skim mozzarella cheese
• salt and fresh pepper to taste
• olive oil spray

Directions:

1. Preheat oven to 375°F.
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 375F for 20-25 minutes, until hot and cheese is melted.
5. Serve hot.

*Keep it low carb by using raw vegetables for dipping!*

Adapted from: https://www.skinnytaste.com/hot-spinach-and-artichoke-dip/

Nutritional Facts: Serving: 1/4 cup, Calories: 73, Carbohydrates: 3.5g, Protein: 5g, Fat: 4.5g, Saturated Fat: 2g, Cholesterol: 10.5mg, Sodium: 245mg, Fiber: 1g, Sugar: 0.5g

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Brianna Lawless, MS, RDN