Tuesday, December 29, 2015

Spinach & Artichoke Dip

I was tasked with bringing an appetizer on Christmas Eve and I was craving a good spinach and artichoke dip. I'm not a fan of mayonnaise and I'm trying to follow WW during the holidays so I was intrigued by Emily Bites Spinach and Artichoke Dip. It was such a hit it was requested at another family event a few days later. It's easy to make, WW friendly and delicious so I thought I would share it. Enjoy!

16 oz (2 bricks) 1/3 less fat cream cheese, softened
½ cup fat free plain Greek yogurt
1 ½ cups shredded 2% Mozzarella cheese, separated
3 tablespoons grated Parmesan cheese, separated
3 garlic cloves, minced
10 oz package frozen chopped spinach, defrosted, squeezed and patted dry
14 oz can artichoke hearts (packed in water or brine, not oil), drained and chopped
¼ teaspoon black pepper
1/8 teaspoon crushed red pepper flakes

Pre-heat your oven to 350 degrees.
In a large bowl, combine the cream cheese and yogurt and stir until well combined. Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes and mix until well combined.
Transfer the mixture to an 8×8 (or 2 qt) casserole dish and spread evenly. Sprinkle the remaining ½ cup Mozzarella and tablespoon of Parmesan over the top. Bake for about 30 minutes until th edges are golden and the dip is heated through and bubbly. Serve warm.

4 per serving (SP calculated using the recipe builder on weightwatchers.com)

3 per serving (P+ calculated using the recipe builder on weightwatchers.com)