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!

INGREDIENTS:

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

DIRECTIONS:

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.

WEIGHT WATCHERS SMARTPOINTS:

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

WEIGHT WATCHERS POINTS PLUS:

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